__  Twenty  Five  Cts. 


eljU  [^gCEIFTPOGK 


0 

0 , 

3  si  \McMuRPH) 


£  Peck  Stow  &  Wilcox  Co.    . 

SOUTHINb'^ON.CONN    r    M  EW  YOR  K.  U-S-A" 


THE  IDEAL  RECEIPT  BOOK 

A  SlANUAL  FOR 

BUSY  HOUSEKEEPERS 


SHOWING  DISHES  WHICH  CAX  BE   PREPARED   BY  THE 
USE    OF    THE 


IDEAL  FOOD  CUTTER 

AND  THE 

NEW  TRIUMPH  MEAT  CUTTER 

^  '  EDITED    BV 

Mrs.  HARRIET  S.  McMURPHY. 


PUBLISHED    BY   THE 

PECK,  STOW  &  WILCOX  CO. 

SOUTHINGTON,     Ct.,     AND     XeW    YoRK,     U.     S.     A. 


Copyright,  1898,  by  Harriet  S.  McMlTvPIIy. 


i 


^i 


PREFACE* 


The  world  is  full  of  Cook  Books,  why  add  another  ? 

Because  improvements  in  household  utensils  have 
revolutionized  methods. 

Pre-eminent  among  these  improvements  comes  the 
Ideal  Food  Cutter. 

This  little  pamphlet  is  not  offered  as  a  complete  cook 
book.  It  occupies  a  place  heretofore  unfilled.  Many  a 
housekeeper  is  often  called  to  face  a  sudden  emergency. 
Company  comes  at  the  last  minute,  without  warning. 
There  are  in  the  house  lots  of  scraps ;  but  nothing  of 
a  kind  sufficient  to  meet  the  wants  of  added  guests. 
To  make  them  wait  until  a  large  Cook  Book  can  be 
consulted  and  the  resources  at  hand  utilized,  ^\^uld 
spoil  the  rei^t  of  the  dinner.  To  send  off  to  the  market 
for  an  entirely  new  meal  would  keep  the  hungry  guests 
waiting  and  embarrass  the  hostess. 

With  this  little  book  in  hand  the  cook  can  turn  at 
once  to  some  delicious  dish  for  which  there  is  always 
material  in  every  pantry,  and  thus  a  meal  can  be 
quickly  enlarged  to  the  comfort  of  the  hostess  and 
pleasure  of  the  guests. 

We  give  only  such  dishes  as  can  be  prepared  by  the 
use  of  the  Ideal  Food  Cutter  and  New  Triumph  Meat 
Cutter.  They  are  systematically  arranged  and  thor- 
oughly indexed. 

It  is  therefore  hoped  that  this  book  will  prove  a  boon 
to  every  housekeeper  in  the  land. 


INTRODUCTION. 


Mrs.  Whitney  in  one  of  her  stories  says,  'The  two 
dearest  things  in  housekeeping  are  butter  and  experi- 
ence." 

Were  she  to  enlarge  this  list  she  would  soon  reach 
meats. 

One  thing  which  makes  the  butcher's  bill  Heedless- 
ly large  is  the  fact  that  much  of  the  meat  that  goes  into 
the  kitchen  is  wasted.  Fat  and  stringy  pieces  will  be 
cut  off  and  consigned  to  the  soap  grease  or  the  cat. 
If  this  is  not  done  the  guests  must  eat  much  which  they 
would  rather  leave,  or  many  lumps  will  accumulate  on 
their  plates. 

Besides  this  no  one  can  accurately  gauge  the  ap- 
petites of  the  family.  So  the  generous  housekeeper 
provides  an  abundance  for  each  meal.  Often  tfie  scraps 
left  are  few;  as  often  they  are  many. 

By  the  use  of  the  Food  Cutter  and  this  little  receipt 
book  all  waste  may  be  avoided.  A  surplus  of  fat  or 
membrane,  if  finely  cut  and  mixed  with  the  pulp  of  the 
meat,  will  be  found  appetizing  and  grateful  to  a  healthj 
stoiDBch.     As  to  the  scraps  left  on  the  platter,  they 


The  Ideal  Receipt  Book.  5 

will  all  work  into  soups,  croquettes,  pates  or  some 
other  of  the  numerous  receipts  given  in  this  book. 
Thus  the  housekeeper  can  secure  both  variety  and  econ- 
omy, with  advantage  to  purse  and  person. 

To  show  what  can  be  done  in  this  way  and  how  to 
do  it.  is  the  object  of  this  book. 

It  is  necessary  to  illustrate  and  describe  the  utensils 
needed,  as  well  as  methods  of  preparing  food.  For  this 
reason  a  few  pages  are  devoted  to  engravings  of  our 
Food  and  Meat  Cutters,  and  to  directions  for  their  use 
and  care.  Do  not  skip  these.  Good  utensils  well  cared 
for  are  as  important  as  good  receipts.  Read  and  prac- 
tice the  instructions  printed  in  full-faced  tj^pe  until  you 
become  familiar  with  them.  Ignorant  or  careless  use 
of  a  Food  Cutter  may  diminish  its  usefulness.  Intelli- 
gent and  careful  use  will  prove  the  little  machines  illus- 
trated herein  to  be  the  housewife's  best  assistants, 
turning  drudgery  into  pleasure. 


6  The  Ideal  Receipt  Book. 

EXPLANATIONS. 

We  have  endeavored  in  this  book  to  avoid  foreign 
words  as  far  as  possible,  but  a  few  terras  borrowed  from 
the  French  cannot  be  well  replaced  with  English ;  among 
these  are: 

Sauter  (pronounced  so-ta),  to  fry  lightly  in  little  fat. 
Pate  (Pa-ta),  a  little  pie,  a  pasty  or  patty. 
Rissole  (Ris-sole),  rich  minced  meat  or  fish  covered 
with  a  crust  and  fried. 

In  using  the  Ideal  Food  Cutter  and  New  Triumph 
Meat  Cuitei,  as  in  all  machines  having  blades  running 
against  a  perforated  plate,  it  is  necessary  to  keep  the 
blades  screwed  tightly  against  the  plate. 

If  this  is  not  done,  membranes  may  get  over  the  holes 
in  the  plate  and  prevent  free  discharge.  Should  this 
occur,  take  out  the  plate  and  scrape  off  the  membranes, 
then  screw  the  blade  and  plate  tight  together. 

The  Surprise  Meat  Cutter,  by  reason  of  its  con- 
struction, has  the  parts  of  each  machine  accurately 
fitted  together,  and  as  they  are  not  interchangeable, 
extra  parts  cannot  be  furnished  to  replace  broken  ones 
except  screws  and  crank. 

Duplicate  parts  can  be  fiir7tished  for  the  Ideal  Food 
Cutter  and  New  Tr'iu7nl)h  Meat  Chopper. 


The  Ideal  Receipt  Book. 


What 

to 

Buy. 


THE  IDEAL  FOOD  CUTTER— Page  8. 

For  ordinary  family  use,  for  cutting  all  sorts  of  meats,  vegetables, 
nuts,  fruits,  cheese,  etc.,  and  for  pulverizing  crackers  and  making 
liread  crumbs. 


THE  NEW  TRIUMPH  MEAT  CUTTER— Page  32. 

For  farmers  who  make  their  own  sausages  and  head  cheese,  for  meat 
markets,  hotels  and  restaurantg  where  meat  is  cut  in  large  quantities. 

Small  families  who  wish  a  che«p,  handy  cutter,  to  be  used  princi- 
pally in  cutting  raw  or  cooked  meats,  will  be  delighted  •s\-ith 
THE  SURPRISE  MEAT  CUTTER— Page  54. 
For  Sale  by  Hardware  Dealers  everyulure. 


The  Ideal  Receipt  Book. 

THE  IDEAL  FOOD   CUTTER 

No.    25. 


Cutting  parts  of  forg-ed  and  tempered  steel. 
Cuts  cleanly  and  does  not  mash  or  grind. 
Cuts  meats,  raw  or  cooked. 

Cuts  vegetables,  fruits,  nuts. 

No  other  Food  Cutter  cuts  meats  as  well. 

Ko  other  Food  Cutter  cuts  vegetables  as  well- 


CUTS 

CABBAGE, 

APPLES, 

Oy/ONS, 

CORX, 

CHEESE, 

CELERY, 
POTATOES, 
CARROTS, 
CITRON, 

FIGS: 

And  everything  else  that  a  chopping  knife  will  cut. 

Necessary  "in  preparing  materials  for  hash,   croquettes,   sand- 
wiches, soups  or  fritters. 

For   Prices,    See   Page   6i. 


For  Sale  by  Hardware  Deahrs  everywhere^ 


The  Ideal  Receipt  Book. 

IDEAL  FOOD  CUTTER  PARTS. 


INSTRUCTIONS     FOR     USE. 

1.  Put  the  perforated  plate  9  or  10  on  the  feed  screw  4.  press- 
ing it  snug  against  the  screv.',  then  put  on  the  blades  with  edges 
next  the  plate,  and  screw  on  tightly  with  thumb  nut  11. 

2.  Lay  these  parts  in  the  side  of  the  shell  that  has  a  stud  in 
the  end  groove,  putting  the  notch  in  the  edge  of  the  plate  on 
that  stud. 

3.  Put  on  the  other  half  of  the  shell,  slip  the  whole  into  the 
clamp  5,  and  fasten  securely  by  the  screw  5. 

Use  fine  plate  for  cutting  meat,  making  bread  crumbs  and 
pulverizing  cracker-. 

Use  plate  with  coarse  holes  for  cutting  vegetables,  roots  and 
fruits. 

Cut  meat  into  strips  about  the  size  of  your  thumb,  and  other 
substances  in  pieces  small  enough  to  slip  down  beside  the  feed 
screw. 

After  cutting  gummv  or  greasy  substances  a  little  cracker 
run  through  the  machine  will  clear  it.  The  shell  and  enclosed 
parts  can  be  easily  washed  by  taking  apart  and  rinsing  in  hot 
water. 


10  The  Ideal  Receipt  Book. 

Bisque  of  Lobster  (Soup). 

One  lobster,  or  one  can  of  lobster,  cut  in  Food  or 
Meat  Cutter  with  fine  plate,  one  quart  milk,  one 
quart  boiling  water,  one-half  cup  pulverized  cracker, 
four  tablespoonfuls  of  butter,  cayenne  and  salt.  Sim- 
mer the  coral  and  soft  part  of  the  lobster  five  minutes 
in  the  boiling  water,  put  the  chopped  lobster  and  pul- 
verized crackers  into  a  saucepan,  pour  the  red  water 
over  them,  heat  to  a  boil,  then  add  pepper,  salt  and  the 
butter.  Simmer  covered  one-half  hour,  do  not  scorch, 
scald  the  milk  with  a  pinch  of  soda  in  another  vessel, 
and  after  the  lobster  is  in  the  tareen  pour  this  in,  boil- 
ing hot. — Sliced  lemon  may  be  passed  with  the  soup. 

Clam  Soup. 

Twenty-five  large  round  clams,  one  cup  milk  boiled, 
one  blade  mace,  pepper  to  taste,  scrub  clams  clean, 
put  into  a  deep  kettle,  add  one  cup  cold  water;  cover. 
When  the  clams  can  be  easily  removed,  skim  out,  drain 
ofif  the  liquor.  To  four  cups  of  broth  add  two  cups 
hot  water,  the  mace  and  pepper,  let  boil,  chop  the 
clams  with  Food  or  ]\Ieat  Cutter,  fine  plate,  add  to  the 
hot  liquor,  set  it  now  on  the  back  of  the  range,  to  re- 
duce the  temperature,  then  add  the  hot  milk.  This  is 
to  prevent  curdling;  the  milk  must  be  the  hottest. 

Clam  Fritters  (Fannie's). 

Twenty-five  clams  chopped  with  coarse  plate  of 
Ideal  Food  Cutter,  one  heaping  pint  flour,  in  which 
sift  one  even  teaspoonful  baking  powder,  two  eggs 
well  beaten,  one-half  pint  clam  liquor,  and  soda  size  of  a 
large  pea  dissolved  in  it.  Drop  into  hot  fat.  Use 
large,  raw,  round  clams. 


The  Ideal  Receipt  Book.  11 

Chopped  Beef  Soup. 

Four  lbs.  beef  cut  in  Food  or  Meat  Cutter,  coarse 
plate,  two  lbs.  mutton  bones,  two  onions  sliced,  two 
carrots  grated,  a  bouquet  of  sweet  herbs  chopped,  one 
small  bunch  of  asparagus  chopped  with  coarse  plate, 
pepper  and  salt,  six  quarts  water,  buttered  toast  cut 
in  small  pieces.  Crack  bones,  put  with  the  vegetables 
into  half  the  water,  boil  two  hours,  strain,  rubbing 
vegetables  through  the  sieve,  add  it  to  the  remaining 
three  quarts  of  cold  water  and  the  minced  beef,  bring 
to  a  boil,  let  simmer  one  hour,  strain,  pressing  the 
meat  hard,  add  the  chopped  herbs,  season  with  salt  and 
pepper,  boil  fifteen  minutes,  skim,  pour  over  the  pieces 
of  toast  in  the  tureen  and  serve. 

Chicken  Cream  5oup. 

Boil  an  old  fowl  with  one  onion  in  four  quarts  of 
cold  water  until  there  remain  but  two  quarts,  take  fowl 
out,  let  it  get  cold,  cut  off  the  whole  of  the  breast,  chop 
fine  with  Food  or  'Meat  Cutter,  fine  plate,  mix  it 
with  the  yolks  of  two  hard-boiled  eggs  rubbed  smooth. 
Cool,  skim  and  strain  the  soup.  heat,  season,  add  the 
chicken  and  egg  mixture;  simmer  ten  minutes,  pour 
into  the  tureen.  Then  add  one  small  cup  of  boiling 
milk. 

Codfish  Balls. 

Remove  from  the  fish  all  the  bones  that  you  can 
find.  Cut  both  fish  and  potato  fine  in  the  Food  Cutter, 
then  take  one  cupful  salt  fish,  two  cupfuls  of  potato, 
two  tablespoonfuls  of  cream,  one  tablespoonful  melted 
butter,  one  egg.  season  with  pepper.  ]\Iake  into  cakes 
and  fry  in  smoking  hot  pork  fat  or  cottolene. 


12  The  Ideal  Receipt  Book. 

Qiblet  Soup. 

Boil  turkey  giblets  in  one  quart  of  water,  take 
them  out,  add  the  water  to  the  contents  of  your  stock 
pot,  and  simmer  at  back  of  the  range  one  hour,  adding 
water  if  it  should  boil  down,  strain  and  season,  have 
the  giblets  and  half  a  cup  of  turkey  stuffing  run 
through  the  fine  plate  of  Food  Cutter,  add  to  soup, 
cook  altogether  fifteen  minutes;   serve. 

Veal  Soup. 

Cook  a  knuckle  of  veal  covered  with  cold  water, 
let  it  simmer  two  hours,  remove  the  veal,  add  rice  to 
the  broth,  when  rice  is  soft  add  a  few  sprigs  of  parsley; 
season  to  taste. 

Pressed  Veal. 

Chop  veal  fine,  while  hot,  in  Food  or  Meat  Cutter, 
removing  bones;  retain  the  gelatinous  matter,  season 
with  pepper,  salt  and  curry  powder,  place  in  mold,  press 
with  weight.     Cut  in  thin  slices  for  lunch  or  tea. 

Force  Meat  Balls  for  Soup. 

Put  one  cupful  of  cooked  meat  through  a  Food  or 
Meat  Cutter,  fine  plate,  add  to  it  one  salt-spoonful 
each  of  salt  and  thyme,  a  little  cayenne,  one  teaspoon- 
ful  of  chopped  parsley,  one  teaspoonful  of  lemon  juice 
and  a  few  drops  of  onion  juice.  x\dd  enough  of  the 
yolk  of  one  egg  to  moisten,  shape  into  little  balls  the 
size  of  a  nutmeg,  roll  in  flour  and  brown  in  hot  butter. 
The  best  way  to  brown  the  balls  is  to  put  a  little  butter 
in  an  omelet  pan.  and  when  hot  put  in  the  balls,  shaking 
them  until  a  nice  brown. 


The  Ideal  Receipt  Book.  13 

Corn  Fritters. 

Use  Ideal  Food  Cutter  or  New  Triumph  Meat 
Cutter.  One  cupful  of  boiled  sweet  corn  cut  fine,  one 
cupful  of  milk,  one  teaspoonful  of  baking  powder, 
yolks  of  two  eggs,  three  heaped  tablespoonfuls  flour, 
half  teaspoonful  of  salt,  a  dash  of  pepper.  Beat  the 
yolks  of  the  eggs  until  light.  Mix  these  with  the  milk, 
flour,  pepper  and  salt.  Beat  the  whole  together  until 
light  and  smooth.  Beat  the  whites  of  the  eggs  to  a  dry 
froth,  and  add  with  the  baking  powder.  Mix  lightly 
and  quickly,  and  fry  in  smoking  hot  fat. 

Deviled  Crabs. 

One  cup  of  crab  meat  cut  fine  in  Ideal  Food  Cutter, 
yolks  of  two  hard-boiled  eggs,  two  tablespoonfuls  of 
lemon  juice,  two  tablespoonfuls  of  bread  crumbs,  a 
little  made  mustard,  salt,  a  little  paprika,  about  one 
cup  of  cream  gravy  or  drawn  butter.  ]\Iix  half  of  the 
crumbs  with  the  other  ingredients,  fill  the  well-cleaned 
crab  shells,  or  use  small  pate  pans,  sprinkle  crumbs 
over  them,  then  small  bits  of  butter,  set  in  hot  oven  to 
brown  slightly,  serve  hot. 

Deviled  Lobster. 

One  can  lobster,  open,  turn  contents  into  earthen 
dish,  let  stand  an  hour,  then  chop  in  coarse  plate  of 
Ideal  Food  Cutter,  put  four  tablespoonfuls  vinegar 
into  a  saucepan,  add  two  or  three  tablespoonfuls  but- 
ter, a  little  made  mustard,  one-quarter  teaspoonful 
paprika.  When  it  comes  to  a  boil  add  the  minced  lob- 
ster, cook  slowly  one-half  hour,  covered,  stirring  now 
and  then,  turn  into  a  dish;  use  slices  of  cold  boiled  eggs 
to  garnish. 


14  The  Ideal  Receipt  Book. 

Important  Suggestions. 

If  the  maid  who  presides  over  your  kitchen  has 
not  learned  to  take  scrupulous  care  of  her  utensils, 
she  has  not  mastered  the  rudiments  of  her  calling;  for 
in  reality  the  manner  in  which  the  dishes  are  washed 
furnishes  the  test  of  the  way  in  which  other  household 
affairs  will  be  performed.  Many  foods  lose  their 
natural  delicacy  and  flavor  if  they  are  not  cooked  in 
dishes  of  immaculate  cleanliness.  See  that  your  Food 
Cutter  is  washed  thoroughly  after  using. — Boston  Cook- 
ing School  Magazine. 

Paprika,  which  should  be  ofteu  used,  is  a  species 
of  red  pepper,  sweeter  and  milder  than  cayenne. 

RECEIPTS. 

Liver  Fritters. 

One  lb.  calf's  liver  and  two  slices  of  salt  pork 
or  bacon;  also  one  slice  of  onion.  Cut  all  with  fine 
plate  of  Ideal  Food  Cutter.  Add  salt,  pepper,  one 
tablespoonful  of  flour  and  one  ^zz-  ^lix  thoroughly. 
Fry  slowly  in  hot  fat. 

Ideal  Veal  Cutlets. 

Cut  one  and  one-half  lbs.  lean  veal  and  one-quarter 
of  a  lb.  pork  with  line  plate  of  Food  Cutter.  Season 
with  salt  and  pepper.  Mix  well.  Flatten  the  mass  out 
on  a  meat  board  to  the  thickness  of  an  ordinary  cut- 
let. Cut  in  square  pieces,  dip  in  ^^^,  then  in  crumbs, 
and  fry  slowly  in  hot  fat. 


The  Ideal  Receipt  Book.  15 

liam  and  Eggs. 

Take  ham  that  does  not  need  freshening,  run  it 
twice  through  a  Food  or  Meat  Cutter,  bind  it  together 
by  stirring  in  the  white  of  an  egg,  then  make  into  flat 
cakes.  First  grease  the  spider  a  httle  with  lard  or  cot- 
tolene,  and  fry  the  cakes.  Fry  your  eggs  without  turn- 
ing, and  lay  one  on  each  cake  of  ham  and  serve.  Make 
the  ham  gravy  as  usual. 

Hamburg  Steak  with  Cream  Gravy. 

Round  steak  will  answer,  though  porterhouse  or 
sirloin  is  of  course  richer.  Run  fat,  lean  and  all  through 
a  Food  or  Meat  Cutter  (using  fine  plate).  Flatten  the 
chopped  meat  to  the  thickness  of  ordinary  steak  and 
broil  lightly  over  a  brisk  fire.  Season  with  salt  and 
pepper  as  usual.  If  you  like  onion  seasoning  run  the 
onions  through  the  Cutter  with  the  meat.  Take  one 
gill  cream  for  every  pound  of  meat,  scald  and  salt  it, 
and  pour  over  the  meat  as  soon  as  taken  from  the  fire. 

Roast  Chopped   Beef. 

Two  lbs.  beef  (lean)  and  one-half  lb.  salt  pork  cut  fine 
in  Food  or  Meat  Cutter,  mix  and  season  with  pepper, 
salt,  thyme  or  sage,  also  a  little  chopped  onion.  Make 
it  into  loaf  shape,  put  in  dripping  pan,  pour  over  it 
one  cup  boiling  water. 

Gravy. — Pour  ofif  all  but  about  a  tablespoonful  of 
the  fat.  add  a  large  cupful  of  boiling  water;  thicken,, 
serve  on  platter  over  and  around  the  meat. 


l6  The  Ideal  Receipt  Book. 

Potato  Cakes. 

Put  through  the  Food  Cutter  enough  boiled  po- 
tato to  make  two  cupfuls.  add  two  tablespoonfuls  of 
cream,  one  egg.  and  season  to  taste.  Fn^  (sauter)  in 
pork  fat  or  cottolene. 

Corn  Fritters  without  Flour, 

Chop  fine  the  corn  of  six  ears  in  Ideal  Food  Cut- 
ter. Season  with  sah  and  plent\^  of  pepper.  Beat  an 
^gg  until  light,  and  mix  with  th«  corn.  Fry  in  small 
cakes  the  size  of  an  03-ster. 

Force=Meat  for  Roast  Poultry. 

Chop  fine  in  Ideal  Food  Cutter  four  ounces  of 
fresh  veal  or  pork,  or  use  if  you  prefer  eight  ounces  of 
sausage  meat,  the  best.  Fr^-  one  ounce  of  onion  in  one 
■I'unce  of  butter  to  a  light  yellow  color.  Steep  eight 
•junces  of  stale  bread  in  cold'  water  for  five  or  six  min- 
utes, and  then  wring  dry  m  clean  towel.  Mix  all  to- 
gether, seasoning  with  powdered  herbs  to  taste:  salt, 
pepper,  and  add  two  whole  eggs,  mixing  all  well  to- 
gether before  using. 

Yankee  Sausage. 

JVezi'  Triumph  Cutter. 

Thirty-six  lbs.  chopped  meat  (standard  plate), 
three-quarters  lb.  table  salt=3  gills,  one  pint  powdered 
sage,  two  tablespoonfuls  pepper  (level),  three  table- 
spoonfuls  molasses,  one  tablespoonful  powdered  salt- 
petre (level).  Stuff  in  sausage  cases  carefulh'  cleansed, 
or  in  cloth  bags  about  three  inches  in  diameter. 


The  Ideal  Receipt  Book.  17 

Home  Sausage. 

Ideal  F  :i    :.:::- 

For  families  who  do  r_:  riisv  -"'-■  and  yet  prefer 
to  make  their  own  sausage,  these  :  s  are  given 

below,  reduced  to  the  basis  of  in  .  :   meat.     As 

this  quantity  will  be  kept  but  a  short  Lkme,  saltpetre 
is  unnecessarj-: 

Four  lbs.  chopped  meat^four  pints,  two  table- 
spoonfuls  table  salt  (level),  two  tablespoonfuls  pow- 
dered sage  (heaped),  one  teaspoonful  pepper  (level), 
two  teaspoonfuls  molasses.  Make  into  liat  cakes  or 
stuff  in  bags  about  three  inches  in  diameter. 

Break-fast  Sausage  for  Four. 

Ideal  Food  Cutter. 
One  lb.  round  steak  chopped  (one  pint),  one  lb. 
pork  chops  chopped  (one  pint),  one  tablespoonful  salt 
(level),  one  tablespoonful  powdered  sage  (heaped), 
one-half  teaspoonful  pepper,  one  teaspoonful  molasses. 
Mix  thoroughly:  make  in  flat  cakes  the  night  before 
and  fry  for  breakfast 

Baked  Fish. 

Make    a    dressing   of   bre:;. :    ::-■/.:■:"''-    pulverized   in 

Ideal     Food    Cutter,   two   tablest  f    chopped 

onion    chopped  in  Ideal  Food  Cw  ^r  size  of  a 

walnut,   one   tablespoonful   of   suc:  '  er 

Ideal    Food   Cutter  or   New  Triu  ^r. 

pepper,    salt   and   one   egg    ^'r'  -  ^           -•-:•-    a 

little  parsley.     Stuff  the  fish  -rcurely. 

Bake  in  pan  with  hot  water.    .-       ^^  .-         ;  ork  on 

top,  seasoning  with  salt  and  pepper.  Baste  very  often. 


18  The  Ideal  Receipt  Book. 

riiroton  of  Beef. 

Cut  in  Food  Cutter  \vith  coarse  plate  enough  cold 
corned  beef  to  make  two  cups,  make  a  cup  of  drawn 
butter,  into  which  stir  one  teaspoonful  of  minced 
onion,  the  yolk  of  one  boiled  egg  and  one  beaten  raw 
egg.  Boil  gently  three  minutes,  add  the  minced  beef, 
stir  until  hot.  but  not  boiling,  put  into  a  bake  dish, 
spread  over  it  a  crust  made  of  mashed  potatoes  in 
which  a  half  cup  of  milk  and  large  spoonful  of  butter 
has  been  worked.  Brown  in  a  good  oven,  glaze  with 
butter.  When  it  begins  to  color  well  serve  in  the  dish 
in  which  it  is  baked. 

Beef  Miroton. 

!Mince  cold  corned  beef,  season  with  pepper,  salt. 
a  little  chopped  pickle,  two  hard-boiled  eggs  minced 
fine,  wet  with  any  gravy  you  may  have,  put 
into  a  greased  pudding  dish,  cover  with  mashed 
potatoes  m.ade  very  soft  with  milk  and  butter,  sift  bread 
crumbs  over  all.  bake  covered  a  half  hour,  then  brown. 
This  is  a  nice  way  to  warm  over  cold  meat. 

Beef  Cakes. 

Cut  enough  meat  from  your  cold  roast  of  beef  to 
make  one  pint  when  put  through  a  Food  or  ?^Ieat  Cut- 
ter with  two  small  onions.  Add  to  this  two  tablespoon- 
fuls  of  tomato  catsup,  one  cup  of  fine  bread  crumbs 
and  one-half  cup  of  gravy.  Mix  thoroughly  and  mold 
into  cakes:  sprinkle  with  bread  crumbs  and  bake  to 
a  delicate  brown.  When  cold,  arrange  on  a  large  plat- 
ter, pour  a  tablespoonful  of  mayonnaise  over  each  and 
stick  a  sprig  of  parsley  in  the  center  of  every  cake. 


The  Ideal  Receipt  Book.  19 

Crumb  Steak. 

Put  a  lb.  of  steak  through  a  Food  or  Meat  Cutter, 
mince  a  tablespoonful  of  onion  and  fry  to  a  delicate 
brown  in  a  little  butter.  Add  the  chopped  meat  and  an 
equal  quantity  of  bread  crumbs,  season  to  taste  and 
moisten  with  enough  cold  gravy  or  stock  of  any  kind 
to  mold  into  shape.  Cool,  shape,  roll  in  crumbs,  dip 
in  beaten  egg,  again  in  crumbs  and  fry.  Make  a  little 
brown  gravy  to  pour  around  them. 

Turkey  Casserole. 

Cook  one  cup  of  rice  in  boiling  salted  water  until 
tender,  drain  and  with  it  line  the  bottom  and  sides 
of  a  well  buttered  mold,  reserving  some  to  cover  the 
top.  Chop  with  Food  or  Meat  Cutter,  fine  plate,  one 
pint  of  turkey  meat,  season  with  salt  and  pepper,  a 
pinch  of  thyme,  one-half  teaspoonful  onion  juice,  one 
tablespoonful  chopped  parsley,  one  cupful  bread  cut  with 
large  plate,  one  well  beaten  egg.  Add  gravy  enough 
to  moisten,  pack  in  the  center  of  the  mold,  put  remaining 
rice  on  top,  steam  an  hour,  turn  out  carefully.  Serve 
with  tomato  sauce. 

Minced  Meat  and   Egg  on  Toast. 

Cut  bits  of  cold  veal,  chicken,  fresh  roasted  pork 
or  any  kinds  of  white  meats,  with  Food  or  ]^Ieat  Cutter, 
fine  plate.  Put  into  sauce  pan.  add  gravy  if  you  have 
it,  or  hot  water;  season  well  with  pepper  and  salt  and 
a  little  butter;  place  on  slices  of  toast,  and  on  top  put 
a  poached  egg.  Serve  hot  with  creamed  potatoes.  A 
fine  breakfast  dish.  Moisten  the  toast  a  little  with  hot 
water,  put  tiny  bits  of  butter  around  before  putting 
on  the  meat. 


20  The  Ideal  Receipt  Book. 

Chicken  Hash. 

Cut  cold  roast  or  boiled  chicken  from  the  bones 
and  chop  with  fine  plate.  Ideal  Food  Cutter;  put  a 
little  butter  and  cream  in  sauce  pan.  When  butter  is 
melted  and  cream  begins  to  bubble,  add  the  chopped 
chicken;  let  it  cook  over  a  Cjuick  fire  just  long  enough 
to  absorb  the  cream;  the  hash  must  be  moist.  Serve 
with  buttered  toast. 

Stuffed  Breast  of  Veal. 

Let  the  butcher  remove  the  rib  bones  and  prepare 
it  for  stuffing.  From  the  bones  and  five  cents'  worth  of 
knuckle  of  veal  you  will  make  the  soup  for  dinner. 
For  the  stuffing  mix  together  a  half  lb.  of  veal  minced 
fine  in  Ideal  Food  Cutter,  a  half  lb.  stale  bread  soaked  in 
water  and  squeezed  out,  two  ounces  of  butter,  a  fried 
minced  onion  and  minced  parsley.  Season  highly  and 
add  two  beaten  eggs,  if  you  want  it  extra  nice,  but  it 
is  very  good  without.  Fill  the  cavity  with  this,  sew  up 
the  opening,  put  sliced  vegetables  in  a  baking  pan 
with  a  quart  of  water  or  broth,  lay  on  the  veal,  the 
flesh  side  uppermost  and  cook  gently  in  a  moderate 
oven  for  two  hours.  Serve  with  some  of  its  own  gravy, 
thickened. 

Canapes  of  Ham. 

Chop  with  fine  plate  Food  Cutter  enough  cold  ham 
to  make  one  cupful,  add  two  tablespoonfuls  cream,  a 
little  cayenne,  two  tablespoonfuls  of  rich  cheese  grated, 
mix  the  pieat  and  seasoning,  add  cream  gradually. 
Have  ready. thin  slices  of  bread  fried  in  hot  fat,  spread 
the  mixture  on  them,  sift  the  cheese  lightly  over  the 
top;  set  in  hot  oven  to  brown 


The  Ideal  Receipt  Book.  31 

A  Delicious  Breakfast  Dish. 

You  will  need  the  following  materials:  One  heap- 
ing pint  bowl  full  of  chopped  cold  boiled  ham  and  four 
eggs.  Break  the  eggs  into  a  bowl,  but  do  not  beat 
them.  Have  the  frying  pan  hot,  and  grease  with  a 
small  lump  of  butter.  Pour  in  the  eggs  and  add  the 
ham.  with  a  little  pepper,  and  stir  constantly  until 
done,  which  will  be  when  each  individual  particle  of 
the  minced  ham  is  coated  with  egg.  The  eggs,  not 
being  beaten,  bits  of  the  white  and  yolk  are  seen  when 
cooked. — Ladies    World. 

Bechamel  Sauce. 

Cook  one  slice  each  of  onion,  carrot,  a  small  bay 
leaf,  sprig  of  parsley  and  six  pepper  cones,  in  one  and 
one-half  cups  of  chicken  stock,  twenty  minutes,  strain. 
Melt  one-quarter  cup  butter,  add  one-quarter  cup  flour, 
then  add  gradually  one  cup  milk  and  one  cup  of  the 
strained  chicken  stock.  Season  with  pepper  and  salt. — 
Boston  Cooking  School  Magazine. 

Rissoles  of  Sweetbreads. 

Boil  and  blanch  three  fine  sweetbreads,  mince  fine 
with  Food  Glitter,  fine  plate;  also  pulverize  crumbs 
until  you  have  one-third  as  much  as  you  Have 
meat.  Season  with  pepper,  salt,  a  little  nutmeg, 
and  two  beaten  eggs:  work  and  beat  smooth 
roll  into  long  balls;  fiour  these  well.  Have  a  little  gravy 
in  a  sauce  pan.  well  seasoned,  add  as  mudi  drawn  but- 
ter. When  it  boils  put  in  the  rissoles,  a  few  at  a  time, 
cook  ten  minutes.  Drain  off  the  gravy,  put  rissoles 
carefully  on  a  hot  dish,  pour  the  gravy  upftn  a  beaten 
egg,  heat  to  thickening,  pour  over  the  rissoles. 


23  The  Ideal  Receipt  Book. 

Veal  Scallop. 

Cut  cold  roast  veal  with  small  plate,  season  with 
pepper  and  salt,  put  a  layer  of  minced  bread  crumbs 
in  a  buttered  bake  dish,  stick  bits  of  butter  over  it, 
cover  it  with  the  meat  and  wet  this  with  gravy  and 
warm  milk.  Repeat  this  until  the  dish  is  full,  cover  with 
a  thick  top  layer  of  bread  crumbs;  cover  with  a  tin 
plate,  bake  one-half  hour,  remove  the  plate  and  brown. 
Serve  it  in  the  bake  dish. 

Casserole  of  Rice  and  Veal. 

Line  a  slightly  buttered  mold  with  boiled  rice  and 
fill  the  center  with  cold  cooked  veal  chopped  fine  in  a 
Food  or  Meat  Cutter,  and  an  equal  quantity  of  bread 
crumbs,  and  season  with  salt,  pepper  and  a  little  butter. 
^Moisten  with  a  little  milk  or  water  and  heat  this  mix- 
ture thoroughly.  Then  fill  gem  or  patty  pans  with  the 
mixture,  break  an  egg  on  the  top  of  each  and  bake 
until  the  egg  is  cooked.  Cold  roast  beef  or  roast  pork 
that  is  very  lean  will  be  especially  nice  for  this  dish, 
and  will  prove  far  more  appetizing  than  the  time-worn 
round  of  cold  sliced  meat  and  the  hash  that  so  quickly 
becomes  tiresome. 

Cracker  Croquettes/* 

As  a  sweet  entree  serve  cracker  croquettes,  made 
of  one  pint  pulverized  soda  crackers,  half  a  pint  of 
milk,  yolks  of  two  eggs,  grated  rind  of  one  lemon  and 
three  tablespoonfuls  of  sugar.  Cook  together  for  a 
few  minutes,  turn  out  to  cool,  and  then  form  in  small 
pyramids,  which  must  be  dipped  in  beaten  egg  and 
pulverized  biscuit  or  cracker  and  fried  in  boiling  fat. 
Serve  with  sugar  sauce. — I/o7U  to  Enter-tain. 


The  Ideal  Receipt  Book.  23 

Scalloped  Oysters. 

One  quart  of  oysters,  put  in  a  colander  and  drain 
off  juice,  and  remove  every  particle  of  shell.  Butter  a 
deep  dish,  covering  bottom  whh  crackers  pulverized 
in  Ideal  Food  Cutter.  Season  with  salt,  pepper  and 
bits  of  butter.  Then  a  layer  of  oysters  seasoned,  a 
layer  of  crackers;  then  oysters  until  all  are  used,  having 
crackers  on  top  with  bits  of  butter.  Pour  over  the 
top  a  few  tablespoonfuls  of  the  oyster  liquor,  strained, 
and  one  cup  of  cream.  Cover  dish  with  inverted  plate 
and  bake  one-half  hour.  Uncover  and  bake  half  an 
hour. 

Turkey  Scallop. 

Cut  meat  from  cold  turkey,  break  bones,  cover 
with  two  quarts  cold  water,  boil  two  hours,  season, 
put  in  a  dish.  Cut  the  meat  saved  from  the  rack  with 
the  coarse  plate  of  Food  Cutter,  season  with  salt  and 
pepper,  put  a  layer  of  buttered  bread  crumbs  in  bottom 
of  a  bake  dish,  cover  with  the  minced  turkey,  moisten 
with  gravy.  Repeat  until  all  is  used,  cover  with  pul- 
verized cracker,  seasoned,  wet  with  oyster  liquor  (or 
milk)  and  beaten  light  with  two  eggs,  put  bits  of 
butter  all  over  the  top,  bake  covered  one-half  hour, 
then   brown. 

Minced  Veal. 

Cut  with  coarse  plate  bits  of  cold  roast  veal.  Put 
in  a  sauce  pan  a  little  gravy,  butter,  pepper  and  boiling 
water,  stir  into  it  the  veal  and  cook  ten  minutes.  Serve 
on  a  platter;  garnish  with  hard  boiled  eggs,  pctato 
cakes  (made  of  mashed  potato  and  fried  brown)  and 
lettuce. 


24  The  Ideal  Receipt  Book. 

Oyster  Dressing  for  Turkey. 

One  lb.  of  bread  crumbs  pulverized  in  Ideal  Food 
Cutter;  two  stalks  of  celery  chopped  in  Ideal  Food 
Cutter;  one-half  lb.  of  butter  melted,  salt  and  pepper 
to  taste.  Add  two  quarts  of  oysters,  drained,  and  care- 
fully looked  over  for  bits  of  shell.  When  oysters  are 
mixed  with  bread,  add  enough  of  the  liquor  from 
oysters  to  moisten  the  whole  well  and  fill  the  turkey. 

'        French  String  Beans. 

With  Force  Meat  Balls. 
Cut  beans  into  inch  pieces,  cook  half  an  hour  in 
salted  water,  drain,  add  one  tablespoonful  of  butter, 
pepper  and  salt.  Put  on  dish  and  lay  about  them  force 
mxcat  balls  made  of  the  beef  taken  from  soup.  See 
page  12  for  method  of  making  force  balls. 

Lemon  Veal. 

Three  lbs.  raw  lean  veal,  one-half  lb.  fat  salt  pork, 
one  small  onion,  all  minced  fine  in  Ideal  Food  Cutter; 
a  pinch  of  grated  lemon  peel,  three  eggs  beaten  light, 
one  cup  well  seasoned  and  strained  tomato  sauce,  pep- 
per and  salt,  pulverized  cracker,  two  lemons  peeled 
and  sliced  thin.  Work  meat,  eggs,  oni6n  and  seasoning 
up  soft  with  the  tomato  sauce,  and  stir  in  enough 
cracker  to  mold  with  the  hands,  press  firmly  into  a 
wet  bowl,  invert  upon  a  pie  dish,  withdraw  cautiously 
the  bowl,  sift  cracker  dust  thickly  all  over  it  and  cover 
the  top  and  sides  half  way  down  with  thin  slices  of 
lemon:  bake  one  hour  in  hot  oven,  pick  off  the  lemon 
carefully,  brown  on  upper  grate  of  the  oven;  serve 
in  the  bake  dish. 


The  Ideal  Receipt  Book.  25 

Vegetable  Puree. 

Twelve  potatoes,  one  quart  tomatoes,  two  onions, 
three  stalks  of  celery,  one-half  cup  butter  cut  into  bits 
and  rolled  in  tiour.  bunch  of  sweet  herbs,  teaspoonful 
sugar,  salt  and  pepper,  three  quarts  of  water.  Fried 
bread  cut  in  diamonds.  Cut  the  vegetables  and  sweet 
herbs  in  coarse  plate  Food  Cutter,  cook  one  hour 
in  the  three  quarts  of  water,  rub  through  colander, 
return  to  kettle,  add  sugar,  salt  and  pepper,  boil,  skim, 
stir  in  the  butter,  simmer  eight  or  ten  minutes,  pour 
over  bread  in  tureen. 

Chicken  Pate. 

Mince  the  meat  of  cold  chicken,  season  well,  make 
a  large  cupful  of  rich  drawn  butter,  and  while  on  the 
fire  stir  in  two  eggs  that  have  been  boiled  hard  and 
minced  fine,  also  a  little  minced  parsley,  then  the 
chicken,  let  it  almost  boil,  fill  the  pate  shells,  set  in 
oven  to  heat,  ar^-ange  on  a  dish,  serve  hot.  The  shells 
can  be  made  ot  rich  paste  covered  over  inverted  cup 
cake  tins,  and  baked  quickly  to  a  light  brown:  clip  off 
while  hot. 

Brown   Hashed  Potatoes. 

Cut  in  Food  Cutter  with  coarse  plate  enough  raw 
potatoes  to  make  a  heaping  pint,  with  enough  clear 
salt  pork  (raw)  to  make  four  tablespoonfuls.  Put  the 
pork  in  the  frying  pan  (iron  is  best),  let  it  cook  long 
enough  to  be  a  golden  color.  Then  add  the  potatoes 
and  fry  to  a  light  brown.  Turn  off  all  the  surplus  fat, 
spread  the  potato  down  f^at.  brown  the  under  side,  turn 
like  an  omelet.     Serve  while  warm. 


28  The  Ideal  Receipt  Book. 

Ham  Croquettes. 

One  cup  of  cold  boiled  or  baked  ham  cut  with 
fine  plate,  one  cup  bread  crumbs,  two  cups  of  cold  boiled 
potatoes  cut  in  fine  plate,  one  tablespoonful  of  butter, 
one  egg.  j\lake  into  balls,  roll  in  bread  crumbs;  fry  in 
hot  fat. 

Veai  Pate. 

Put  three  lbs.  of  lean  veal  and  one-half  lb.  of  fat 
fresh  pork  through  a  Food  or  Meat  Cutter,  mix  with 
the  chopped  meat  one-half  pint  of  bread  crumbs  and 
three  well  beaten  eggs,  then  add  two  even  teaspoon- 
fuls  of  salt  and  one  saltspoonful  of  pepper.  Mix  all 
thoroughly  together,  moisten  with  a  little  soup  stock, 
and  pack  in  a  buttered  mold.  Cover  tightly  and  steam 
about  five  hours.  Turn  out  of  the  mold  and  put  in  a 
warm  oven  for  half  an  hour,  leaving  the  oven  door 
open.  Put  under  a  heavy  press  and  allow  the  meat 
to  become  cold.  Slice  in  thin  slices  and  garnish  with 
parsley. 

Sweetbread  Croquettes. 

Use  any  remains  of  sweetbreads  after  having  been 
served,  or,  if  fresh,  prepare  for  cooking  and  boil  until 
tender.  When  cold  chop  fine,  add  one-half  the  amount 
of  very  fine  bread  crumbs,  a  well  beaten  egg  and  a 
little  lemon  juice  or  grated  nutmeg  and  chopped 
parsley.  Mix  thoroughly,  mold  into  small  round  cakes, 
dip  in  beaten  egg,  roll  in  fine  bread  crumbs  and  fry  in 
enough  smoking  hot  fat  to  cover  them.  Drain  on  a 
cloth,  and  garnish  the  platter  with  slices  of  lemon  or 
parsley  leaves. 


The  Ideat.  Receipt  Book.  27 

Omelet  with  Ham. 

Make  a  plain  omelet,  and  just  before  turning  one 
half  over  the  other  sprinkle  over  it  some  ham  which 
has  been  chopped  with  fine  plate  Food  or  Meat  Cutter; 
garnish  with  sprigs  of  celery. 

Supreme  of  Chicken. 

Remove  the  meat  from  the  breast  and  second 
joints  of  an  uncooked  chicken,  weighing  about  four 
lbs.,  chop  the  meat  very  fine  by  passing  it  through  the 
fine  plate  of  Food  or  ]\Ieat  Chopper  two  or  three  times. 
It  should  be  about  seven-eighths  of  a  cupful.  Add  four 
eggs,  one  at  a  time,  beating  each  thoroughly  before  ad- 
ding the  next.  Then  add  gradually  one  and  one-third 
cups  of  heavy  cream,  season  with  salt  and  pepper,  turn 
into  well  buttered  molds,  set  them  in  a  pan  of  hot 
water,  cover  with  a  piece  of  buttered  paper  and  bake 
in  a  moderate  oven  twenty  to  twenty-five  minutes,  or 
until  firm  to  the  touch.  This  will  fill  about  one  dozen 
and  a  half  small  sized  molds.  To  serve,  insert  a  sprig 
of  parsley  in  the  top  of  each,  pour  bechamel  sauce 
around  them. — Boston  Cooking  School  Magazine. 

Browned  flince  of  Beef. 

Mince  in  Food  or  Meat  Cutter  cold  roast  beef, 
mix  with  it  one-quarter  as  much  mashed  potato,  season 
well  with  pepper,  salt,  catsup  and  mustard,  work  soft 
with  some  of  the  left-over  gravy,  heat  in  a  sauce  pan, 
then  pile  it  on  an  earthen  bake  dish,  cover  the  mound 
with  minced  bread  crumbs  which  have  been  wet  in  a 
little  melted  butter.  If  the  potato  is  boiled  soft  it  can 
be  run  through  the  Food  or  ^Nleat  Cutter  fine  plate 
instead  of  mashing. 


28  The  Ideal  Receipt  Book. 

Corned  Beef  Hash. 

When  you  have  tired  of  having  corned  beef  sliced 
thin  and  served  cold,  try  this  method  of  preparing  the 
scraps  for  serving  hot:  Put  the  cold  meat  through  a 
Food  or  Meat  Cutter,  and  to  one  cupful  of  meat  add  two 
cupfuls  of  cold  boiled  potatoes,  also  chopped  fine. 
Mix  in  one  teaspoonful  of  dry  mustard  and  a  little 
pepper.  Put  a  piece  of  butter  the  size  of  a  walnut 
in  the  frying  pan,  and  when  melted  put  in  the  hash, 
pressing  it  down  smoothly  all  over  the  pan.  Pour  in 
hot  water  enough  to  moisten  it  slightly  and  let  it  cook 
slowly  without  boiling  until  nicely  browned  on  the  bot- 
tom. Turn  it  out  on  a  platter,  garnish  with  slices  of 
pickled  cucumber  and  serve  hot. 

Triumi^h  Creamed  Croquettes. 

Chop  raw  beef  or  veal  thoroughly  in  a  Food  or 
Meat  Cutter,  adding  a  little  suet,  and  season  to  taste. 
It  is  a  little  more  delicate  if  run  through  the  cutter  a 
second  time  after  seasoning.  Make  the  meat  up  into 
oval  balls  about  the  size  of  a  hen's  egg  and  flatten  them 
out.  Fry  briskly  in  a  little  pork  fat  to  a  light  straw  color. 
When  done  lay  out  the  croquettes  on  a  platter  and 
pour  off  nearly  all  the  pork  fat,  then  pour  into  the 
spider  cream  enough  to  make  a  suitable  quantity  of 
gravy.  Scald  the  cream  and  pork  fat  together,  stirring 
a  little,  and  when  thoroughly  mixed  pour  over  the 
croquettes  and  serve. 

Ham — to  use  Cold  Bits. 

One  cup  finely  minced  ham,  two  cups  finely 
minced  bread  crumbs,  two  eggs  beaten,  little  pepper, 
milk  enough  to  make  very  soft.  Drop  large  spoonful 
on  a  hot  buttered  frying  pan.     Serve  hot. 


The  Ideal  Receipt  Book.  29 

Sauce  for  Croquettes. 

One  pint  of  cream  or  milk,  one  tablespoon  butter, 
two  tablespoons  tiour.  one-halt  teaspoon  salt,  one- 
half  saltspoon  pepper.  Heat  cream  or  milk,  then  add 
flour,  butter,  and  seasoning. 

Chicken  Croquettes. 

One  solid  pint  of  finely  chopped  chicken,  one  table- 
spoon salt,  one  tablespoon  tlour.  three  tablespoons 
butter,  one  tablespoon  lemon  juice,  one-half  teaspoon 
pepper,  one  teaspoon  onion  juice,  one  cup  cream  or 
milk,  two  eggs,  one  pint  cracker  crumbs  pulverized 
with  fine  plate.  Heat  cream  or  milk,  add  flour  and  but- 
ter, chicken  and  seasoning;  boil  two  minutes,  then 
add  eggs  well  beaten,  set  to  cool.  When  cool  shape 
and  dip  in  beaten  eggs,  roll  in  cracker  crumbs,  and 
fry  in  very  hot  fat  until  a  light  brown.  Salmon  may 
be  used  instead  of  chicken  by  adding  more  lemon 
juice. 

Veal  Croquettes. 

Put  two  cupfuls  of  cold  cooked  veal  through  a 
Food  or  ]^Ieat  Cutter  and  add  to  it  one  cupful  of  thick 
sauce  made  of  one  and  a  half  tablespoonfuls  of  butter, 
one  heaping  tablespoonful  of  cornstarch  or  two  heap- 
ing tablespoonfuls  of  flour,  one  cupful  rich  white  stock 
and  one  egg  yolk,  beating  the  sauce  vigorously  when 
adding  the  latter.  Season  highly  with  salt,  pepper  and 
cayenne,  and  turn  out  to  cool.  Form  into  cone-shaped 
croquettes,  allowing  a  tablespoonful  to  each  croquette. 
Roll  in  bread  crumbs,  then  in  egg  which  has  been  di- 
luted with  two  tablespoonfuls  of  water,  and  again  in 
bread  crumbs,  and  fry  in  smoking  fat.  Serve  on  a 
bed  of  watercress. 


30  The  Ideal  Receipt  Book. 

Lamb  Croquettes. 

Mix  two  cups  of  finely  chopped  cooked  lamb,  using 
fine  plate  of  Cutter,  with  one  cup  of  boiled  rice,  one 
tablespoonful  of  lemon  juice  and  one  of  chopped  pars- 
ley; salt  and  pepper  to  taste.  Rub  one  tablespoonful  of 
butter  with  two  of  flour  until  smooth  and  add  to  one 
cup  of  scalded  milk  or  cream,  stirring  until  it  thick- 
ens. Then  mix  the  two  together  and  set  away  until 
cool.  When  cold  form  into  cone-shaped  croquettes. 
Cover  with  egg,  roll  in  bread  crumbs  passed  through 
Ideal  Food  Cutter  and  fry  in  very  hot  fat. 

Chicken  Dumplings. 

Meat  from  cox  '  fo,wl  cut  in  fine  plate  of  Food  or 
Meat  Cutter,  one-half  cup  gravy,  yolks  of  three  raw 
eggs,  three  tablespoonfuls  flour,  pepper  and  salt.  Put 
meat  and  seasoning  with  a  little  of  the  liquor  in  which 
the  chicken  was  boiled  into  a  sauce  pan,  heat  to  a 
gentle  boil,  stir  in  the  flour  made  smooth  with  a  little 
water,  and  then  the  beaten  yolks,  stir  until  it  thickens. 
Pour  out,  let  get  cold.  Flour  the  hands,  and  make 
the  paste  into  flat  cakes,  roll  in  pulverized  cracker, 
dip  in  the  butter,  again  in  cracker,  fry  in  hot  fat.  Drain 
and  serve.  Batter  is  made  of  one  egg  beaten,  one-half 
cup  milk  and  a  little  flour. 

Beef  Fritters. 

Cut  cold  beef  fine  in  a  Food  or  ]Meat  Cutter,  make 
a  batter  of  the  whites  of  two  eggs,  two  tablespoonfuls 
of  water,  one  of  butter,  flour  enough  to  make  it  as 
thick  as  for  fritters,  add  the  beef,  pepper  and  salt.  Drop 
by  small  spoonfuls  into  hot  lard.  Fry  brown.  Serve 
hot. 


The  Ideal  Receipt  Book.  31 

Chicken  and  Ham. 

The  meat  from  an  old  fowl  which  has  been  boiled 
for  soup  minced  fine,  one-half  as  much  ham  also 
minced  fine,  one-half  lb.  pipe  macaroni  in  inch  lengths, 
two  beaten  eggs,  one  tablespoon  butter,  one  cup  gravy, 
pepper  and  salt.  Put  a  little  hot  water  to  the  cup  of 
chicken  broth  or  gravy  that  was  saved  out  of  the  soup, 
strain,  heat  and  cook  the  macaroni  tender  in  it.  drain, 
mix  with  the  above  ingredients.  Pour  into  a  greased 
pudding  mold  with  a  tight  cover,  boil  two  hours,  dip 
the  mold  into  cold  water  for  half  a  minute,  turn  out  on 
a  hot  dish.     Serve. 

Egg  Gems. 

Remove  all  pieces  of  bone,  gristle  and  fat  from  the 
meat,  and  put  it  through  a  Food  or  Meat  Cutter.  Mix 
together  one  pint  of  the  chopped  meat  and  an  equal 
quantity  of  bread  crumbs,  and  season  with  salt,  pepper 
and  a  little  butter.  Moisten  with  a  little  milk  or  water 
and  heat  this  mixture  thoroughly.  Then  fill  gem  or 
patty  pans  with  the  mixture,  break  an  egg  on  the  top 
of  each  and  bake  until  the  egg  is  cooked.  Cold  roast 
beef  or  roast  pork  that  is  very  lean  will  be  especially 
nice  for  this  dish,  and  will  prove  far  more  appetizing 
chan  the  time-worn  round  of  cold  sliced  meat  and  the 
hash  that  so  quickly  becomes  tiresome. 

Cracker  Fritters. 

One  pint  pulverized  cracker,  four  eggs,  one  gill  of 
milk,  salt  and  pepper  to  taste.  Drop  by  spoonfuls  into 
boiling  fat.  These  served  with  chops 'are  fine. — Nozj 
to  Entertain. 


32         The  Ideal  Receipt  Book. 

The  New  Triumph  Meat  Chopper,  No.  605. 


STUFFIXG   ATTACH^JEXT. 

WHY  THE  NEW  TRIUMPH  LEADS  ALL  MEAT  CHOPPERS. 

1.  Because  the  parts  which  need  washing  can  be  separated,  laid  in  a 
dish  pan  and  easily  cleaned. 

2.  Because  the  cutting  parts,  that  is,  the  plate  and  knife,  are  of  steel, 
forged  and  tempered,  and  will  not  become  dull  quickly. 

3.  Because  both  sides  of  the  plate  are  alike,  and  it  will  last  twice  as 
long  as  any  other. 

4.  Because  the  knife  and  plate  are  light,  and  when  they  become  dull 
can  be  replaced  by  mail. 

5.  Because  a  housekeeper  can  buy  plates  with  any  desired  size  of 
holes,  and  they  are  thus  adapted  to  various  purposes. 

For  Prices,  See  Page  61. 
For  Sale  by  Hardware  Dealer''  ivervwliere. 


The  Ideal  Receipt  Book.  33 

directions  for  using 

The  New  Triumph  Meat  Cutter. 


I.  See  that  the  stud  i  in  the  shell  enters  the  notch  o  in  the 
edge  of  the  plate  E. 

2.  Before  fastening  the  crank,  force  the  blades  closely  against 
the  plate  by  means  of  the  adjusting  screw  F.  THIS  MUST 
ALWAYS   BE    DONE   BEFORE   CUTTING   MEAT. 

3.  After  the  blade  is  set  tightly  against  the  plate,  fasten  the 
screw  F  to  its  place  by  turning  the  thumb  screw  G  lightly  against 
it;  otherwise  the  screw  F  may  work  back,  causing  the  machine 
to  clog. 

Before  taking  apart,  the  screws  F  and  G  should  be  loosened. 

Dull  blades  mailed  to  us  at  Southington,  Conn.,  with  twelve 
cents  will  be  ground  and  returned  postpaid. 

Take  out  adjusting  screw  F  and  oil  it  occasionally  to  pre- 
vent rusting. 

To  cut  with  greatest  ease,  cut  the  meat  in  strips. 

To  use  the  stuffing  attachment,  take  out  the  plate  E  and 
blade  D,  and  insert  the  ring  of  the  stuffer  in  their  place.  The 
notch  shown  above  should  be  so  placed  as  to  receive  the  stud  i 
in  the  shell. 

Stuffing  attachments  are  not  furnished  with  the  machine 
unless  so  ordered,  and  then  at  an  extra  price. 

EXTRA  PLATES. 

6TANDARD  _ 


0        3^        ^^ 


SIZE  OF  HOLES  IX  PLATES. 


The  Xo.  1  or  standard  size  only  is  furnished  with  the  machine, 
and  is  sufficient  for  ordinary  purposes.  Xo.  3  is  best  for  hash, 
and  Xo,  4  for  veg-etables.  For  potted  ham  and  reducing-  meat  to 
a  pulp,  the  Xo.  o  is  necessary.  An\'  of  these  sizes  can  be  fur- 
nished at  prices  given  on  page  61. 


S4  The  Ideal  Receipt  Book. 

Apple  Fritters. 

Make  a  batter  with  one  cup  of  sweet  milk,  one  tea- 
spoonful  of  sugar,  two  eggs,  whites  and  yolks  beaten 
separately,  two  cups  of  flour,  one  teaspoonful  baking 
powder  mixed  with  flour.  Chop  some  good,  tart 
apples  in  Food  Cutter  with  coarse  plate,  mix  them 
in  the  batter,  and  fry  in  hot  lard.  They  are  delicious 
if  server"  with  maple  syrup. 

Scalloped  Eggs. 

Take  six  hard-boiled  eggs,  cut  in  slices  and  set  aside. 
One  cup  of  dried  bread,  crumbed  in  the  Ideal  Food  Cut- 
ter, moistened  with  gravy  and  a  little  milk  or  cream. 
Add  a  half  cup  of  thick  drawm  butter  into  which  has  been 
beaten  the  3-olk  of  one  egg.  One  cup  of  meat  or  fish 
chopped  in  the  Ideal  Food  Cutter,  pepper  and  salt.  Mix 
all  well  together  excepting  the  sliced  eggs,  and  when 
mixed  put  a  layer  of  the  bread  crumbs  in  a  deep  buttered 
dish,  then  a  layer  of  sliced  eggs,  first  dropping  each  slice 
in  melted  butter;  then  another  layer  of  bread  crumbs 
until  the  eggs  are  used.  Last  sprinkle  the  bread  crumbs 
and  cover  with  plate  in  oven.  When  baked  remove 
the  plate  and  brown  the  top. 

Bavarian  Salad. 

Two  heads  of  lettuce  pulled  to  pieces,  two  small 
onions  cut  with  fine  plate,  one  boiled  beet  cut  with 
coarse  plate,  three  tablespoonfuls  salad  oil,  two  table- 
spoonfuls  vinegar,  yolk  of  one  raw  egg,  one-half  tea- 
spoon salt,  one-half  teaspoon  made  mustard.  Whip 
egg,  add  onions,  salt,  mustard,  the  oil,  last  of  all  the 
vinegar.  Put  lettuce  into  a  dish,  cover  with  the 
chopped  beet,  pour  on  the  dressing. 


The  Ideal  Receipt  Book.  35 

Salad  of  Lettuce  and  Veal. 

Cut  cold  veal  with  coarse  plate  Food  Cutter,  season 
with  salt  and  pepper.  Shred  a  head  of  lettuce;  chop 
two  boiled  eggs,  not  too  fine.  Alix.  Use  a  dressing 
made  as  follows:  Beat  yolks  of  two  eggs,  salt  a  little, 
add  a  few  drops  at  a  time  four  tablespoonfuls  of  oil; 
then  little  at  a  time  three  teaspoonfuls  of  vinegar, 
one-half  teaspoonful  celery  essence.  The  mixture 
should  be  like  thick  cream.  Pour  this  over  the  lettuce 
and  meat,  toss  up  well.     Serve  in  salad  bowl. 

Lobster  Cutlets. 

Season  one  pint  of  lobster  meat,  which  has  been 
chopped,  but  not  too  finely,  in  a  Food  or  Meat  Cutter, 
with  salt,  mustard,  cayenne  and  lemon  juice  to  taste, 
being  sure  that  it  is  well  seasoned.  Moisten  with  a  half 
pint  of  thick  cream  sauce,  made  by  adding  one  large 
tablespoonful  of  butter,  two  large  tablespoonfuls  of 
flour  seasoned  with  a  little  salt  and  pepper,  and  pouring 
on  a  cupful  of  hot  milk.  Cool,  shape  into  cutlets,  dip 
in  bread  crumbs,  in  beaten  egg  and  again  in  crumbs, 
and  fry  in  fat  hot  enough  to  brov»'n  bread  while  count- 
ing forty.     Garnish  with  parsley  and  serve  with  sauce. 

Veal  Salad. 

Cut  cold  roast  or  stewed  veal  with  the  coarse  plate 
of  Food  Cutter.  Cut  in  very  small  thin  bits  with  a  sharp 
knife  as  much  cold  boiled  potatoes  as  you  have  meat; 
place  lettuce  leaves  around  a  salad  dish;  place  meat  and 
potato  in  a  heap  in  center  after  mixing  a  good  mayon- 
naise through  it.  Season  with  salt  and  pepper  to  taste. 
Cut  slices  of  cold  boiled  egg  on  top  and  pour  over  a 
little  of  the  mayonnaise. 


36  The  Ideal  Receipt  Book. 

Chicken  Cutlets. 

Meat  of  cold  roast  chicken  cut  with  fine  plate,  one 
cup  of  drawn  butter  or  cream  gravy,  four  eggs,  one- 
half  cup  pulverized  bread  crumbs,  pepper  and  salt. 
Put  the  gravy  in  a  sauce  pan.  When  hot  stir  in  the 
meat,  add  the  beaten  eggs,  mix  well  together,  stirring 
constantly  for  three  minutes,  then  pour  out  upon  a 
broad  dish  to  cool.  When  cold  and  stifif  cut  into  oblong 
cakes  three  inches  long  by  two  wide,  dip  in  egg,  then 
in  cracker,  fry  in  hot  fat,  drain  and  pile  upon  a  flat 
dish  log-cabinwise.     Serve. 

Bread  Crumb  Omelet. 

Soak  one  cup'of  bread  crumbs  in  one  cup  of  milk, 
add  three  eggs,  yolks  and  whites  beaten  separately, 
cook  in  a  little  butter  in  frying  pan. 

Mayonnaise  of  Lobster 

Meat  of  one  large  cold  boiled  lobster  cut  with  large 
plate  of  Food  Cutter.  Lay  the  coral  aside  to  use  in 
dressing.  Rub  yolks  of  four  hard-boiled  eggs  to  a 
paste,  then  rub  in  the  coral  and  two  tablespoonfuls  of 
salad  oil,  one  teaspoonful  of  made  mustard,  one  tea- 
spoonful  of  salt,  one  teaspoonful  of  sugar.  Pepper  and 
vinegar  to  suit  taste.  Pour  this  over  the  minced  lob- 
ster. Toss  well,  put  in  salad  bowl,  place  inside  leaves 
of  lettuce  around  it,  serving  them  with  the  lobster. 
The  whites  of  eggs  can  be  cut  in  strips  to  decorate  it. 

Beet = Root  Salad. 

Cold  beets  cut  with  coarse  plate;  mix  with  equal 
quantity  of  cold  chopped  potatoes;  pour  over  them  a 
dressing  such  as  used  for  Bavarian  salad. 


The  Ideal  Keceipt  Book.  37 

Celery  5alad. 

Two  bunches  celery,  one  tablespoonful  olive  oil, 
four  tablespoonfuls  vinegar,  one  small  teaspoonful  fine 
sugar,  pepper  and  salt  to  taste.  Wash  and  scrape  the 
celery,  lay  it  in  ice-cold  water  until  dinner  time,  when 
chop  with  coarse  plate  Food  Cutter.  Season,  tossing 
all  well  up  together,  and  serve  in  salad  bowl. 

Turkey  Salad. 

The  w^hite  meat  of  turkey  cut  with  Food  Cutter, 
large  plate,  also  an  equal  quantity  of  blanched  celery; 
salt  a  little;  just  before  serving  pour  over  it  a  dressing 
made  of  three  hard-boiled  tgg  yolks  rubbed  smooth 
with  a  teaspoonful  of  sugar,  one-half  teaspoon  salt,  one- 
half  teaspoon  pepper,  one-half  teaspoon  made  mustard 
and  two  tablespoons  of  oil  and  six  of  vinegar.  Toss 
up  the  salad  well,  always  using  a  silver  fork,  and  gar- 
nish with  the  whites  of  eggs  cut  in  rings. 

Cabbage  Salad. 

Stir  half  a  cup  of  vinegar  into  two  well  beaten 
eggs  and  cook  until  it  thickens.  When  cool  add  two 
tablespoonfuls  of  thick,  sweet  cream,  with  salt,  pepper, 
mustard  and  sugar  to  taste.  Pour  this  over  half  a  cab- 
bage, shaved  or  chopped  fine  in  Ideal  Food  Cutter. — 
Household  Journal. 

Cabbage  Salad,  No.  2. 

Beat  an  tgg  and  pour  on  it  a  cup  of  cold  vinegar, 
beating  as  you  mix  thoroughly.  Put  butter  the  size 
of  a  walnut  in  sauce  pan  and  pour  in  the  egg  and  vine- 
gar. When  thoroughly  heated  pour  over  cabbage 
chopped  in  Ideal  Food  Cutter  and  serve  hot. 


38  The  Ideal  Receipt  Book. 

Cabbage  Salad,  No.  3. 

Take  one  pint  of  finely  chopped  cabbage,  chopped 
m  Ideal  Food  Cutter,  and  add  half  a  cup  of  granulated 
sugar,  and  salt  to  taste  (about  a  saltspoonful).  Pour 
over  this  a  dressing  made  as  follows:  Half  a  cup  of 
mild  \  inegar.  one  teaspoonful  of  made  mustard  and  a 
little  pepper.  Mix  these  ingredients  with  a  silver  fork 
just  before  serving  so  that  the  sugar  will  have  hardly 
dissolved;  pour  over  the  chonped  cabbage  and  serve. 

Creamed  Cab!:age. 

Chop  fine  in  Ideal  Food  Cutter  as  much  cabbage 
as  will  be  needed  and  boil  in  salted  water  until  tender. 
To  one  quart  of  boiled  cabbage  add  cream  with  butter 
as  large  as  a  walnut,  salt  and  pepper.     Flour  with  con- 

iensed   milk  partly   diluted   is   a  very   good   substitute 

or  cream  in  an  emergency. 

Pressed  Chicken. 

Boil  a  chicken  until  tender;  take  out  bones,  chop 
vith  fine  plate,  season  with  salt,  pepper,  and  butter 
size  of  an  egg:  add  to  the  liquor  (the  chicken  was 
boiled  in)  one  cup  of  bread  crumbs  made  soft  with 
hot  water;  then  the  chopped  chicken.  When  heated 
take  out  and  press  into  a  basin.  Serve  cold  cut  in 
slices. 

Celery  Sandwiches. 

Chop  some  celery  very  fine  in  Food  Cutter.  On  a 
well  buttered  slice  of  bread  spread  a  thin  layer  of  the 
chopped  celery.  Dust  it  with  salt,  cover  with  a  second 
slice  of  bread,  pressing  them  together.  Cut  in  shapes. 
—  Table  Talk. 


The  Ideal  Receipt  Book.  39 

Meat  Loaf. 

One  lb.  beef,  one  lb.  veal,  one  lb.  fresh  pork,  all 
chopped  with  Food  Cutter,  coarse  plate,  eight  milk 
crackers  powdered,  three  eggs  beaten,  one-half  cup 
water,  two-thirds  cup  melted  butter,  one  tablespoon- 
ful  salt,  a  little  nutmeg.  ]\Iake  into  two  loaves;  bake 
about  three-quarters  hour;  put  a  little  water  in  the  pan. 

Veal  Loaf. 

Cover  a  knuckle  of  veal  with  cold  water,  boil  quick- 
ly, skim  and  add  one  teaspoonful  of  salt,  one  onion 
and  a  little  cayenne.  Let  simmer  until  very  tender, 
and  the  liquor  reduced  to  one-half  pint.  Remove  the 
meat,  strain  the  liquor  and  season  with  salt,  pepper 
and  thyme.  Put  the  meat  through  a  Food  or  Meat 
Cutter,  add  two  or  three  tablespoonfuls  of  cracker  meal 
and  the  meat  liquor;  mix  thoroughly  and  put  into  a 
bread  pan.  Stand  in  a  cool  place,  serving  it  sliced  cold^ 
garnished  with  parsley  and  slices  of  lemon. 

Stuffing  for  Peppers. 

Chop  cabbage  and  green  tomatoes  with  coarse  Cut- 
ter for  stuffing  peppers. 

Olive  Sandwiches. 

Is  a  unique  way  of  serving  olives  at  teas  and  recep- 
tions. Cut  the  flesh  from  the  stones  of  half  a  dozen 
queen  olives;  chop  it  fine,  add  to  it  a  scant  tablespoon- 
ful  of  salad  dressing.  Mix  and  spread  on  thin  slices 
of  buttered  bread;  form  the  sandwiches,  and  cut  into 
small  squares.  Stuffed  olives  are  v^ry  appetizing 
served  in  this  w^ay. — Household  Journal. 


40  The  Ideal  Receipt  Book. 

Olive  Sandwiches. 

One  dozen  olives,  two  large  spoonfuls  (table) 
cracker  rolled  or  cut  in  fine  plate,  three  tablespoonfuls 
mayonnaise.  Let  olives  stand  in  boiling  water  four  or 
five  minutes,  drain  and  put  in  ice  water.  When  cold 
take  out  stones,  chop  in  fine  plate.  ]\Iix  with  the  may- 
onnaise, spread  on  slices  of  bread.  —  Table  Talk. 

Veal  Sandwiches. 

These  are  almost  as  good  as  chicken,  and  much 
cheaper,  and  the  water  in  which  the  veal  is  stewed  may- 
go  toward  the  next  day's  soup.  Boil  the  veal  until 
tender,  seasoning  to  taste,  and  when  cold  put  it 
through  a  Food  or  Meat  Cutter.  Mix  with  it  a  good 
mayonnaise  dressing  and  spread  between  slices  of 
bread  from  which  the  crust  has  been  cut. 

Nut  Sandwiches. 

Chop  fine  in  Food  or  Meat  Cutter  some  almonds, 
English  walnuts  and  hickory  nuts,  separately.  Mix 
tw^o  parts  almonds  to  one  of  each  of  the  others. 
Sprinkle  over  buttered  slices  of  bread  as  much  as  will 
stick  to  it;  sprinkle  a  little  salt,  and  a  little  grated 
cheese;  cover  with  another  buttered  slice  of  bread. 

Ham  Sandwiches. 

Put  a  pound  and  a  half  of  cold  boiled  ham  and  a 
small  pickle  through  a  Food  or  Meat  Cutter,  add  a 
tablespoonful  of  made  mustard,  a  dash  of  pepper,  and 
two  tablespoonfuls  of  butter.  ]\Iix  thoroughly,  spread 
on  thin  slices  of  buttered  bread,  lay  over  top  slices  and 
cut  into  squares  or  fancy  shapes. 


The  Ideal  Receipt  Book.  41 

Ham  Sandwiches. 

Cut  cold  boiled  ham  (about  one-quarter  lb.)  with 
fine  plate;  season  with  one  teaspoon  mustard,  a  little 
cayenne  and  the  beaten  yolks  of  two  eggs.  Mix  over 
the  fire.  When  cold  spread  on  thin  slices  of  buttered 
bread. 

Tongue  Sandwiches. 

With  fine  plate  cut  one-half  lb.  cold  tongue.  Mix 
with  it  one  tablespoonful  soft  butter,  one  of  made  mus- 
tard, little  paprika,  yolk  of  one  hard-boiled  egg,  juice 

of  half  a  lemon,  little  nutmeg.     Spread. 

Sardine  Sandwiches. 

Skin  and  bone  a  dozen  sardines;  cut  with  fine  plate 
twice.  ^lix  with  one  hard-boiled  egg  yolk  small  spoon- 
ful Worcestershire  sauce,  a  little  celery  salt  or  essence 
of  celery,  and  some  minced  sour  pickle  (about  one 
tablespoonful).  Spread  on  bread  that  is  not  too  fresh, 
press   together. 

Cheese  Sandwiches. 

Run  the  cheese  through  the  Ideal  Food  Cutter,  fine 
plate,  then  rub  it  to  a  paste  with  melted  butter.  Season 
to  taste  with  salt  and  pepper,  and  spread  on  the  sand- 
wiches. 

Egg  and  Curry  Sandwiches. 

Put  through  fine  plate  twice  three  yolks  of  hard- 
boiled  eggs  and  one  tablespoonful  bread  crumbs.  Sea- 
son with  one  tablespoonful  curry  powder,  one-half  tea- 
spoon salt,  one  teaspoon  \\^orcestershire  sauce;  moisten 
with  a  little  vinegar.  Spread  on  thin  buttered  slices  cf 
bread.     Serve  on  a  bed  of  cress  or  nasturtium  leaves. 


42  The  Ideal  Receipt  Book. 

Baked  Biscuit  and  Cheese. 

Soak  five  large  broken  biscuit  in  one  cup  of  milk 
for  five  minutes,  and  add  one  cup  of  grated  cheese,  one 
tablespoonful  of  melted  butter,  salt  and  pepper  to  taste. 
Mix  thoroughly  and  bake  slowly  for  one-half  hour  in 
buttered  dish. 

Cheese  Fondu. 

One  cup  of  crackers  pulverized  in  Ideal  Food 
Cutter,  one  cup  of  milk,  three-quarters  of  cup  of  cheese 
pulverized  in  Food  Cutter,  two  eggs,  beaten  separately. 
Stir  together  and  bake  for  twenty  minutes  in  a  very  hot 
oven.     Serve  immediately. 

Cheese  Toast. 

Pulverize  some  dry  cheese  in  Ideal  Food  Cutter; 
make  some  sliced  toast,  spread  with  butter  while  hot 
and  then  thickly  with  grated  cheese.  Place  the  slices 
in  a  hot  oven;  heat  a  fire  shovel  and  hold  over  them 
a   moment.      Serve    and   eat   immediately. 

Macaroni  with  Cheese. 

One-ouarter  of  a  lb.  of  macaroni  (inch  pieces)  and 
cook  in  three  pints  of  boiling  water  twenty  minutes. 
Drain,  pouring  over  it  cold  water.  Alake  a  sauce  of  one 
tablespoonful  each  of  butter  and  flour,  and  one  and  a 
half  cups  of  hot  milk,  salted.  Put  a  layer  of  cheese  in 
bottom  of  baking  dish,  then  a  layer  of  macaroni  and 
one  of  sauce,  and  proceed  in  this  manner  until  all  are 
used.  Cover  top  of  dish  with  bread  crumbs  pulverized 
in  Ideal  Food  Cutter,  placing  bits  of  butter  and  a  little 
cheese  over  it,  and  bake  until  brown. 


The  Ideal  Receipt  Book.  43 

Macaroni. 

Boil  three-quarters  of  a  lb.  of  macaroni  in  salt 
water  until  tender.  Brown  one  lb.  of  raw  beef  in  fry- 
ing pan  after  having  been  chopped  in  Ideal  Food  Cutter. 
Pulverize  cheese  needed,  about  half  a  cup,  in  Ideal 
Food  Cutter,  and  when  macaroni  and  meat  are  both 
sufhciently  cooked  place  alternating  layers  in  buttered 
dish  of  macaroni,  then  cheese,  and  next  meat,  until 
the  whole  is  used.  Pour  over  it  from  five  to  ten  min- 
utes before  serving  a  tablespoonful  of  melted  butter 
and  let  stand  in  oven  to  heat  through. 

Potted  Ham. 

Any  fragments  of  cooked  ham  can  be  potted;  an 
acceptable  shape  for  supper,  or  for  sandwiches  for 
picnics  and  luncheons.  Well  potted,  it  keeps  indefinite- 
ly. The  fat  of  the  ham  can  be  used  if  there  is  not  too 
much.  It  should  be  cut  very  line.  If  your  Meat  Cutter 
has  a  Xo.  o  plate,  that  will  cut  fine  enough;  if  not. 
after  being  put  through  a  Food  or  Meat  Cutter  two  or 
three  times  it  should  be  pounded  till  free  from  fiber 
and  reduced  to  a  paste.  To  each  pint  of  the  paste  add 
a  level  teaspoonful  of  mustard  and  a  good  pinch  of 
cayenne.  Pack  closely  in  small  jars,  paste  paper  over 
them  and  bake  slowly  in  the  oven  two  hours  in  a  baking 
pan  filled  with  hot  water.  Then  press  the  meat  down 
again  and  cover  with  hot  melted  butter. 

Cracker  Pudding. 

One  quart  of  scalded  milk,  five  tablespoonfuls  of 
crackers  prepared  in  Ideal  Food  Cutter,  small  piece 
of  butter,  four  eggs.  Bake  one-half  hour  and  serve 
with  a  sweet  sauce. 


44  The  Ideal  Receipt  Eook. 

Potted  Turkey. 

One-half  lb.  cold  turkey,  two  ounces  tongue,  one- 
half  lb.  butter,  seasoning.  Cut  the  turkey  in  pieces,  re- 
moving all  skin  and  gristle,  and  pass  it  through  a 
mincing  machine  with  the  tongue,  then  pound  in  a 
mortar  with  the  butter  to  a  smooth  paste,  add  seasoning 
to  taste,  pour  into  pots,  cover  with  clarified  butter. 

Welsh  Rarebit. 

Pulverize  one-half  lb.  of  rich  cheese  in  Ideal  Food 
Cutter,  beat  two  eggs  well  and  mix  the  two  together 
with  two  tablespoonfuls  of  melted  butter,  a  teaspoonful 
of  made  mustard  and  two  tablespoonfuls  of  cracker 
crumbs  prepared  in  Ideal  Food  Cutter.  Salt  to  taste. 
Toast  slices  of  bread  from  which  the  crust  has  been 
removed,  and  spread  thickly  with  the  paste.  Set  on 
upper  slide  of  very  hot  oven  and  let  it  brown.  Serve 
immediately. 

Pie  Crust. 

In  making  crust  for  pies  use  only  ice-cold  ingre- 
dients and  ice-cold  utensils  for  mixing.  Never  use  the 
hands,  but  chop  the  lard  and  flour  together  with  cold 
silver  knife  and  use  ice  water  in  mixing.  To  prevent 
juice  from  soaking  under  crust,  beat  the  white  of  an  egg 
and  brush  over  the  crust  before  filling.  Brushed  over 
the  top  crust  it  gives  it  a  beautiful  yellow  brown. 

Three  tablespoonfuls  of  butter,  three  of  lard  (or  all 
lard  can  be  used),  one  teaspoonful  of  salt,  one  cup  of 
ice  water,  two  teaspoonfuls,  small,  of  baking  powder, 
and  flour  as  needed.  This  will  be  sufficient  for  three 
pies. 


The  Ideal  PiECEipt  Book.  45 

Mince  Meat  for  Pies. 

Boil  until  tender  about  four  lbs.  of  lean  beef.  When 
cold  chop  with  line  plate  and  add  chopped  apples  (in 
proportion  of  two  bowls  to  one  of  meat),  one  cup  of 
molasses,  two  cups  of  sugar  (if  not  sweet  enough 
more  sugar  can  be  added),  two  dessertspoonfuls  of  cloves 
one  of  allspice,  two  tablespoonfuls  of  cinnamon,  one 
teaspoon  of  pepper,  two  nutmegs  grated,  one  lb.  of 
suet  chopped  with  fine  plate,  two  lbs.  each  raisins  and 
currants  (one-fourth  lb.  citron,  two  ounces  preserved 
orange  peel,  chopped  with  fine  plate),  one  glass  cur- 
rant jelly,  one  pint  of  grape  juice,  one  tablespoon  salt, 
one  pint  of  vinegar.  Use  liquor  the  meat  was  boiled 
in;  if  not  enough  to  make  quite  moist  add  boiling 
water.  Boil  until  thick,  stirring  frequently  to  prevent 
scorching.     Put  in  glass  cans  while  hot,  and  seal. 

Minced  Pudding. 

Four  large  juicy  apples,  pared,  cored  and  minced, 
one-quarter  lb.  raisins  seeded  and  minced,  two  table- 
spoonfuls  beef  suet  minced,  tw^elve  almonds  blanched 
and  minced.  Use  coarse  plate.  One-half  cup  sugar; 
flavor  with  nutmeg.  Mix  all  together.  Should  be 
like  paste.  Cut  stale  bread  in  even  slices.  Cut  off 
crust,  butter  well.  With  these  line  a  buttered  pudding 
dish,  spread  thickly  with  the  above  mixture. 

Apple  Pudding. 

Cut  in  Food  Cutter,  coarse  plate,  two  cups  of 
apples;  beat  to  a  cream  half  a  cup  of  butter  and  one 
of  sugar;  add  three  beaten  eggs,  half  a  cup  of  milk, 
grated  lemon  rind,  salt  and  flour  to  make  a  batter. 
Bake  three-quarters  of  an  hour  in  a  buttered  pan. 


46  The  Ideal  Receipt  Book. 

Custard. 

Scald  one  pint  of  milk,  sweeten  with  three  table- 
spoonfuls  sugar.  Pour  gradually  over  two  beaten  eggs. 
Put  this  over  the  pudding  gradually,  letting  it  soak  the 
bread,  until  the  dish  is  full.  Bake  in  moderate  oven 
covered  for  a  time.  Eat  cold  with  powdered  sugar 
sifted  over  the  top. 

Boston  Pudding. 

One  cup  of  sugar,  two-thirds  of  butter  or  a  quarter 
of  a  lb.  of  suet  chopped  in  Ideal  Food  Cutter,  one  cup 
of  sweet  milk,  three  cups  of  flour,  two  teaspoonfuls  of 
baking  powder^  two  tablespoonfuls  of  molasses,  one 
cup  of  raisins,  chopped  in  Ideal  Food  Cutter.  Boil 
four  hours.     To  be  served  with  sauce. 

Boiled  Bread  Pudding. 

Two  large  cups  of  bread  crumbs  pulverized  in  Ideal 
Food  Cutter  and  soaked  in  cold  water;  wring  dry  in 
clean  towel.  One  cup  of  flour,  one-quarter  of  a  cup 
of  molasses,  two  eggs  thoroughly  beaten,  and  one 
teaspoonful  of  soda.  Add  if  you  like  one  large  cup 
of  raisins  chopped  in  Ideal  Food  Cutter.  Spice  to 
taste  and  boil  from  three  to  four  hours. 

Cocoanut  Pudding  No.  2. 

Chop  fine  one  cocoanut  in  Ideal  Food  Cutter  (save 
milk),  one  quart  of  milk,  one  cup  of  sugar,  half  a  cup 
of  butter,  five  eggs.  Salt  and  flavor  to  taste.  Boil 
the  milk  and  pour  over  the  cocoanut,  adding  the  eggs 
(well  beaten)  and  other  ingredients,  baking  in  deep 
dish. 


The  Ideal  Receipt  Book,  47 

Queen  of  Puddings. 

One  pint  of  bread  crumbs  prepared  in  Ideal  Food 
Cutter,  one  quart  of  milk,  one  cup  of  sugar,  yolk  of 
four  eggs  well  beaten,  butter  size  of  egg,  and  if  you 
like  lemon  use  the  rind  of  one  lemon,  grated.  Bake 
until  done.  Then  whip  the  whites  of  eggs  and  beat 
in  a  full  cup  of  sugar,  stirring  in  the  juice  of  the 
lemon.  Spread  on  the  pudding  a  layer  of  jelly  and 
pour  the  whites  of  the  eggs  over  this  and  put  back 
in  oven  to  brown. 

Cocoanut  Pudding. 

Chop  one  cup  full  of  cocoanut  in  Ideal  Food  Cut- 
ter and  pulverize  two  cups  full  of  crackers.  Beat  to- 
gether three  eggs  and  one  cup  of  sugar  until  light. 
Scald  one  quart  of  milk  and  add  the  eggs  and  sugar, 
then  the  cocoanut  and  crumbs.  Stir  until  smooth  and 
add  salt  and  vanilla  to  taste.  Pour  into  a  buttered  pud- 
ding dish  and  bake  slowly  for  forty-five  or  fifty  min- 
utes. 

Apple  Pudding. 

One  quart  of  flour,  one  pint  of  milk,  one  pint 
chopped  apples,  one  saltspoon  of  salt,  two  tablespoons 
of  butter,  three  teaspoons  of  baking  powder.  ^lake  a 
dough  of  the  flour,  milk,  butter,  baking  powder  and 
salt.  Roll  upon  the  board  and  spread  with  the  apples, 
roll  over  and  over,  pinching  the  sides  and  ends.  Place 
in  a  baking  pan  with  one-half  cup  of  butter,  two  cups 
of  sup-ar  ?nd  three  pints  of  water.  Bake  an  hour  and 
a  half.  It  makes  its  own  sauce. — Mary  E.  Payne, 
Ivan/we,  III. 


48  The  Ideal  Receipt  Book. 

English  Plum  Pudding. 

Chop  one  lb.  of  suet  very  fine  in  Ideal  Food  Cutter. 
Mix  with  one  pound  of  flour,  one  lb.  of  sugar,  one  lb. 
of  raisins,  one  lb.  of  currants,  one  teaspoonful  of  bak- 
ing powder,  a  little  nutmeg  and  cinnamon,  and  a 
quarter  of  a  lb.  of  candied  lemon  peel  chopped  fine  in 
Ideal  Food  Cutter.  Mix  thoroughly  with  the  hands 
while  dry;  then  add  enough  milk  to  make  a  thick  paste, 
and  turn  into  mold.  Place  mold  in  boiling  water,  hav- 
ing left  room  in  mold  for  pudding  to  rise,  and  boil  from 
five  to  six  hours. 

Bread  Pudding. 

One  pint  of  bread  crumbs  pulverized  in  Ideal  Food 
Cutter.  One  cup  of  sugar,  butter  size  of  an  egg,  and 
the  yolks  of  four  eggs.  Beat  the  yolks  thoroughly  and 
stir  all  together  and  bake  to  a  delicate  brown.  Then 
beat  the  whites  of  the  eggs  to  a  stiff  froth,  sweeten 
and  flavor  to  taste,  and  spread  over  top,  replacing  in 
oven  until  a  delicate  brown,  and  serve  hot. 

Cream  Tapioca  with  Cocoanut. 

Soak  three  tablespoonfuls  of  tapioca  four  hours  in 
cold  water.  Pour  oiT  the  water  and  stir  into  a  quart 
of  boiling  milk.  Yolks  of  four  eggs  with  a  cup  of 
sugar  and  three  large  tablespoonfuls  of  cocoanut 
chopped  fine  in  Ideal  Food  Cutter.  Boil  the  milk  and 
tapioca  ten  minutes,  then  add  the  eggs,  sugar  and 
cocoanut,  stirring  and  boiling  for  five  minutes  longer. 
Pour  into  your  pudding  dish.  Beat  the  whites  of  the 
eggs  to  a  stifif  froth,  add  a  little  sugar,  and  spread  over 
the  pudding,  sifting  the  cocoanut  over  the  top.  Set 
in  the  oven  to  brown.     Serve  cold. 


The  Ideal  Receipt  Book.  49 

Suet  Pudding. 

Two  eggs,  one  cup  of  milk,  one-half  cup  of  mo- 
lasses, one-half  cup  of  suet  chopped  fine  in  Ideal  Food 
Cutter;  salt  to  taste.  Two  teaspoonfuls  of  baking  pow- 
der sifted  in  three  scant  cups  of  flour.  Spice  with  cin- 
namon, cloves  and  nutmeg  to  taste.  Chop  one  cup  of 
raisins  and  half  a  cup  of  citron  in  Ideal  Food  Cutter. 
Steam  two  hours.  A  nice  sauce  for  this  pudding  is 
one-half  cup  of  butter,  two  cups  of  sugar,  boiling  water 
with  a  little  nutmeg  beaten  together. 

Fig  Pudding. 

Cut  fine  a  pound  of  figs  with  a  half  pound  of 
suet,  and  add  to  a  quarter  of  a  pound  of  bread  crumbs 
a  quarter  of  a  pound  of  flour,  and  a  tablespoonful  of 
brown  sugar.  Mix  well  together  and  add  a  wineglass- 
ful  of  sherry.  Boil  in  a  cloth  or  steam  for  two  hours 
and  serve  with  hard  sauce. 

Mince  Pies  (Excellent). 

One  cup  of  cooked  meat,  one  and  one-half  cups 
of  raisins,  three  cups  of  apples,  all  chopped  in  Ideal 
Food  Cutter.  One  and  one-half  cups  of  currants,  one 
and  one-half  of  brown  sugar,  half  a  cup  of  molasses, 
one  cup  of  meat  liquor,  two  teaspoonfuls  of  salt,  two 
of  cinnamon,  half  a  teaspoonful  of  mace,  half  a.  tea- 
spoonful  of  cloves,  one  lemon  (grated  rind  and  juice), 
one  cup  of  citron  cut  in  slices,  two  cups  of  best  cider 
and  half  a  cup  of  suet  chopped  fine  in  New  Triumph 
or  Ideal  Food  Cutter.  [Mix  all  together  and  cook  in 
porcelain  kettle  until  the  apples  and  raisins  are  soft. 
If  desired  add  half  a  cup  of  the  best  brandy  after  the 
mince  meat  is  cooked. 


50  The  Ideal  Receipt  Book 

Plain  Plum  Pudding. 

One  large  cup  of  suet  chopped  fine  in  Ideal  Food 
Cutter.  One  large  cup  of  molasses  or  syrup,  one  large 
cup  of  milk,  one  small  half  teaspoonful  each  of  cloves, 
cinnamon,  allspice  and  nutmeg.  One-half  lb.  of 
currants,  raisins,  and  one-quarter  of  a  lb.  of  citron, 
the  citron  and  raisins  being  chopped  in  Ideal  Food 
Cutter.  Three  large  cups  of  flour  and  three  small  tea- 
spoonfuls  of  baking  powder,  thoroughly  sifted  together 
three  or  four  times.     Boil  about  four  hours. 

Brown  Betty  Pudding. 

One  cup  bread  'crumbs  (fine  plate),  two  cups 
apples  cut  (coarse  plate),  one-half  cup  sugar,  one  tea- 
spoon cinnamon,  two  tablespoonfuls  butter.  Put  a  layer 
of  chopped  apple  in  a  buttered  pudding  dish.  Strew  with 
sugar,  butter,  cinnamon;  cover  with  bread  crumbs; 
then  repeat  the  operation  until  the  dish  is  full; 
cover  with  crumbs;  cover  with  a  tin  plate  and 
steam  three-quarters  of  an  hour  in  good  oven;  then 
uncover  and  brown.  Eat  warm,  with  sugar  and  butter 
or  cream. 

Summer  Mince  Pie. 

One  cup  of  crackers  pulverized  in  Ideal  Food  Cut- 
ter. One  cup  of  boiling  water,  one  of  molasses,  one  of 
sugar,  half  a  cup  of  melted  butter,  and  half  a  cup  of 
vinegar.  One  teaspoonful  of  cinnamon,  one  of  allspice, 
half  a  teaspoonful  of  cloves,  half  of  pepper,  one  nut- 
meg, and  one  large  cup  of  raisins.  Chop  raisins  in 
Ideal  Food  Cutter;  then  add  crackers,  spices,  sugar, 
vinegar,  and  molasses,  and  last  water. 


The  Ideal  Receipt  Book.  51 

Maigre  or  Mock  Mince  Pie. 

One  cup  raisins  cut  in  fine  plate,  two  cups  water, 
two  cups  sugar,  one-half  cup  butter,  one  cup  pulverized 
cracker,   one  nutmeg,  one  teaspoon  cinnamon.     Cook 

before  filling  the  crusts. 

Mince  for  Pies  without  Meat. 

Seed  and  chop  two  lbs.  raisins,  chop  one  and  one- 
half  lbs.  beef  suet,  chop  one  lb.  apples,  using  fine  plate;- 
three-quarters  lb.  candied  orange  peel  and  citron 
mixed;  add  two  lbs.  currants,  juice  and  grated  rind 
of  two  lemons  and  one  orange;  two  lbs.  sugar;  spices 
(nutmeg,  cinnamon,  cloves,  allspice) ;  pepper,  salt  to 
suit  taste,  add  one  quart  water.  Cook  until  thick; 
seal  in  cans. 

Lemon  and  Raisin  Pie. 

One  cup  raisins  seeded,  one  lemon  sliced  thin;  re- 
move seeds;  cut  these  with  fi«e  plate;  put  in  a  sauce 
pan;  add  one  cup  sugar,  one  cup  water.  Cook  all 
together  until  lemon  and  raisins  seem  tender;  then 
thicken  with  one  tablespoonful  of  flour  wet  smooth 
in  a  very  little  water,  ^^'hen  cold  use  between  two 
crusts — best  made  day  before.  Always  dredge  a  little 
flour  over  the  bottom  crust  before  filling,  for  most 
any  pie. 

Rhubarb  Custard  Pie. 

Chop  one-half  pint  of  rhubarb  in  Ideal  Food  Cut- 
ter and  spread  over  crust  laid  in  pie  platter.  Make  a 
custard  of  one  pint  of  scalded  milk,  two  well-beaten 
eggs,  and  sugar  to  taste.  Bake  slowly  until  rhubarb  is 
tender  and  custard  browned. 


52  The  Ideal  Receipt  Book. 

Pineapple  Pie. 

Chop  one-half  pint  of  pineapple  in  Ideal  Food  Cut- 
ter. Beat  to  a  cream  one  cup  of  powdered  sugar  and  one- 
half  cup  of  butter,  and  add  the  yolks  of  two  eggs  well 
beaten.  Last  add  the  whites  of  eggs  beaten  to  a  stifl 
froth,  and  mix  ver}^  lightly.  Turn  into  pie  plate  and 
bake  with  under  crust  only. 

Rhubarb  Pie. 

Chop  one  cupful  of  rhubarb  and  one  cup  of  raisins 
in  Ideal  Food  Cutter.  One  egg,  one  cup  of  sugar, 
butter  size  of  an  e,gg,  and  juice  of  one  lemon.  This 
quantity  makes  a  large  pie  or  is  enough  for  two  small 
ones. 

Rhubarb  Pie  No.  2. 

One  cup  of  rhubarb  and  one-half  cup  of  raisins 
chopped  in  Ideal  Food  Cutter,  and  one  large  cracker 
pulverized  in  Food  Cutter.  One-half  cup  of  sugar, 
one-half  cup  of  best  molasses,  one-half  cup  of  water 
and  one  tgg.  Spice  with  a  half  teaspoonful  of  cinna- 
mon, a  little  cloves,  nutmeg,  grated  lemon  rind,  salt 
and  one  tablespoonful  of  melted  butter.  Bake  slowly 
in  two  crusts.    This  quantity  is  enough  for  two  pies. 

Spice  Cake. 

Chop  two  lbs.  of  raisins  and  one-half  lb.  of  citron 
in  Ideal  Food  Cutter.  Take  one  cup  of  molasses,  one 
of  sugar,  one  of  milk,  one  of  butter,  four  of  flour,  one 
teaspoonful  of  soda,  one  of  cinnamon,  one  of  (^oves, 
one  nutmeg,  three  eggs;  beat  the  sugar  and  butter  to- 
gether to  a  cream,  add  molasses  and  milk,  tfi'en  other 
ingredients,  and  enough  flour  to  make  the  batter  firm. 


The  Ideal  Receipt  Book.  53 

Cocoanut  Pie. 

Chop  a  good  sized  cocoanut  in  Ideal  Food  Cutter. 
Add  to  two  cups  of  scalded  milk  the  beaten  yolks  of  two 
eggs  and  four  tablespoons  of  sugar,  beaten  together. 
Dissolve  two  tablespoonfuls  of  corn-starch  in  a  little 
cold  milk  and  stir  all  together,  cooking  slowly  until  it 
thickens.  Take  from  the  fire  and  add  the  cocoanut 
and  cream.  Beat  the  whites  of  the  eggs  to  a  stifif  froth, 
flavor  with  vanilla  or  other  flavoring,  and  turn  into 
pie  platter,  having  first  baked  bottom  crust  and  brushed 
lightly  with  white  of  egg.     Brown  in  a  quick  oven. 

Hickory  Nut  Macaroons. 

One  lb.  of  powdered  sugar,  one  lb.  of  chopped 
hickory  nuts,  the  whites  of  five  unbeaten  eggs,  half  a  cup 
of  flour,  two  small  teaspoonfuls  of  baking  powder. 
Drop  on  buttered  paper  and  dry  in  the  oven.  These  are 
delicious. 

Peanut  Cakes. 

Have  one  pint  of  peanuts  put  through  the  fine 
plate  of  Food  Cutter.  Rub  to  a  cream  two  tablespoon- 
fuls butter,  one  cup  sugar.  Add  two  large  spoonfuls 
milk,  one-quarter  of  a  teaspoonful  salt.  The  peanuts 
and  flour  to  make  a  soft  dough.  Roll  out;  cut  in 
shapes;  bake  in  rather  slow  oven — Table  Talk. 

Cracker  Crumbs. 

Put  all  the  broken  crackers  and  crumbs  through  the 
fine  plate.  Use  for  breaded  veal,  broiled  oysters,  scal- 
lops, fried  chicken,  and  for  covering  and  mixing  with 
all  kinds  of  scalloped  fish,  meat,  potatoes  and  tomatoes. 

Bread  dried  in  oven  can  be  prepared  in  same 
manner. 


54 


The  Ideal,  Receipt  Eook. 

THE  SURPRISE  MEAT  CUTTER 

No.   705. 


This  Meat  Cutter  is  intended  for  small  families  who 
use  a  machine  principally  for  catting  meats  and  pul- 
verizing crackers.  It  is  simple,  cheap,  very  easily 
cleaned,  and  wherever  used  has  proved  popular. 

Put  together  as  shown  in  cut,  and  screw  the  screw  D  tight 
enough  to  clamp  the  parts  snugly  together.  If  not  tight  enough 
the  meat  will  not  be  thoroughly  cut.  If  too  tight  it  will  turn 
hard.  Cut  the  meat  into  strips  about  the  size  of  your  finger. 
The  three  parts  shown  on  the  right  are  all  that  need  washing. 

Before  putting  together  for  use,  the  feed  screws  should  be 
greased  at  E  with  fat  meat,  lard  or  oil. 

Price  of  Machine,  complete,     -     -     $1.50, 

For  Sale  by  Hardware  Dealers  every wTnere. 


The  Ideal  Receipt  Book.  55 

Fruit  Cake. 

Chop  one-half  lb.  of  fat  salt  pork  in  Ideal  Food 
Cutter,  using  small  plate,  and  pour  on  it  two  cups  of 
hot  cofTee  made  strong,  also  two  cups  of  molasses, 
two  cups  of  dark  brown  sugar  and  two  lbs.  of  currants. 
Chop  two  lbs.  of  raisins  and  one-half  lb.  of  citron  in 
Ideal  Food  Cutter  and  add  these  together  with  one 
teaspoonful  of  cloves,  one  of  allspice,  one  of  cinnamon 
and  one  of  mace.  Use  just  enough  flour  to  stiffen, 
adding  two  teaspoonfuls  of  baking  powder,  and  bake 
five  hours  in  a  slow  oven. 

Ladies'  Cabbage. 

Boil  a  cabbage  tender,  changing  the  water  once. 
When  done  quarter  it,  let  it  get  perfectly  cold,  cut  with 
coarse  plate.  Add  two  beaten  eggs,  one  tablespoonful 
butter,  three  tablespoonfuls  milk,  little  pepper  and  salt. 
Mix  well;  pour  into  a  buttered  pudding  dish  and  bake 
covered  until  very  hot;  then  brown.  Turn  the  cabbage 
out  on  a  hot  dish,  pour  over  it  a  cup  of  drawn  butter. 

Homemade  Candy. 

Peanut  Candy. — Shell  one  quart  of  peanuts  and  pul- 
verize in  Food  Cutter.  Put  one  lb.  of  powdered  sugar 
in  a  shallow  pan  and  allow  it  to  melt  slowly  on  back 
part  of  the  stove — do  not  put  on  the  hot  part  of  the 
stove  or  add  water  to  start  the  melting  of  the  sugar. 
Have  ready  a  hot  dish,  buttered  freely,  and  when  the 
sugar  has  dissolved  to  a  liquid  consistency  sprinkle 
the  powdered  nuts  on  the  dish  and  pour  over  them  the 
melted  sugar.  Spread  over  enough  surface  to  make 
a  thin  candy.  It  is  more  delicate  and  attractive  than 
when  made  thick. — McCalTs  Magazine. 


56  The  Ideal  Receipt  Book. 

Fig  Paste  for  Layer  Cake. 

Chop  one  lb.  figs  with  fine  plate;  add  one  cup 
sugar,  one-half  cup  water.  Boil  all  together  to  a  paste, 
or  thick  enough  to  spread  on  cake. 

Walnut  Cake. 

Four  eggs  (the  whites),  two  cups  sugar  (coffee  C), 
one-half  cup  butter,  one  cup  milk,  three  and  one- 
quarter  cups  flour,  one  cup  walnut  meats  chopped 
fine,  one  '^up  seeded  raisins  (can  be  left  out),  four 
level  teasp«^onfuls  baking  powder  sifted  with  the  flour. 

Beefsteak  Tea. 

A  good  piece  of  lean  meat,  without  an}^  fat.  should 
be  used  for  this.  Wipe  with  a  damp  cloth  and  put 
through  a  Food  or  ]\Ieat  Cutter.  Add  enough  cold 
water  to  cover,  and  boil  gently  for  fifteen  minutes  or 
longer;  then  salt  to  taste  and  strain  through  a  strainer 
coarse  enough  to  allow  most  of  the  brown  flakes  to 
pass  through,  as  these  contain  a  large  amount  of  nutri- 
ment of  the  tea.  This  is  a  good  way  to  prepare  a  nour- 
ishing and  stimulating  drink  :n  a  short  time  for  invalids 
or  convalescents. 

Chili  Sauce  with  Ripe  Tomatoes. 

Take  twenty-four  ripe  tomatoes  of  fair  size,  one 
onion,  ten  green  peppers  with  some  of  the  seeds  left 
in.  Chop  all  with  fine  plate  in  Ideal  Food  Cutter,  add- 
ing when  chopped  two  heaping  teaspoonfuls  of  salt, 
one  tablespoonful  of  ginger,  allsnice,  nutmeg  and 
cloves,  two-thirds  of  a  cup  of  brown  sugar  and  one 
quart  of  vinegar.     Simmer  all  together  for  two  hours. 


The  Ideal  Receipt  Book.  57 

Beef  Broth  for  Invalids. 

One  lb.  lean  beef  cut  with  the  Ideal  Food  Cutter, 
using  coarse  plate.  Let  stand  in  cold  -yater  enough  to 
just  cover  it  for  fifteen  minutes;  then  set  on  stove;  let 
come  to  a  scald,  set  back,  simmer  one  hour.  If  the 
water  cooks  down  fill  in  enough  to  keep  it  the  original 
quantity.     Strain, 

Cabbage  Au  Gratin. 

Quarter  a  small  white  cabbage,  boil  tender  in  pot 
liquor  taken  from  boiled  ham;  let  get  cold;  cut  with 
coarse  plate.  Season  with  pepper,  salt,  large  spoonful 
butter,  three  of  milk,  and  beat  smooth  with  two  raw 
eggs.  Put  into  a  buttered  dish;  strew  thickly  with  pul- 
'^erized  bread  crumbs;  wet  these  with  some  of  the 
pot  liquor;  cover  and  bake  forty-five  minutes,  uncover 
and  brown. 

Cold  Slaw. 

Fill  a  dish  with  cabbage  cut  with  coarse  plate; 
make  a  dressing  of  the  yolks  of  four  hard-boiled  eggs, 
two  tablespoonfuls  of  mixed  mustard,  one  tablespoon- 
ful  of  sugar  and  one  teaspoonful  of  salt,  and  a  little  pepper, 
one-quarter  of  a  lb.  of  butter,  one  teacup  of  cream.  Mix 
these  ingredients  thoroughly,  and  boil  a  few  minutes, 
having  previously  added  half  a  teacupful  of  vinegar; 
after  boiling  pour  over  the  cabbage  while  hot.  Serve 
cold. 


58  The  Ideal  Receipt  Book. 

Hot  Slaw. 

Cut  a  cabbage  as  for  cold  slaw,  put  into  a  stew 
pan  and  set  it  on  top  of  the  stove  for  half  an  hour -or 
till  hot  all  through;  do  not  let  it  boil.  Then  make 
a  dressing  the  same  as  for  cold  slaw,  and  while  hot 
pour  over  the  hot  cabbage;  stir  until  well  mixed.  Serve 
hot. 

Chili  Sauce. 

Twelve  large  green  tomatoes,  six  large  green  pep- 
pers, three  onions,  two  tablespoonfuls  salt,  two  table- 
spoonfuls  sugar,  one  and  one-half  pints  vinegar.  Cook 
the  tomatoes  tender;  then  chop  them  and  the  peppers 
and  onions  through  the  coarse  plate;  scald  all  together; 
add  salt  and  sugar;  boil  one-half  hour,  then  add  vine- 
gar; bring  to  a  boil;  put  in  cans.  Ripe  tomatoes  can 
be  used  to  make  red  Chili  sauce. 

Nut  Filling  for  Cake. 

Add  one  tablespoonful  of  cold  water  to  the  white 
of  one  egg;  thicken  with  fine  sugar;  add  one-half  cup 
of  nut  meats  which  have  been  cut  with  fine  plate 
Spread  between  layer  cakes. 

Salmagundi. 

One  cup  of  chopped  white  meat  of  chicken,  one- 
quarter  cup  chopped  ham,  two  large  Dutch  herrings 
chopped,  two  hard-boiled  eggs  chopped,  one  anchovy 
minced  fine,  one  onion  sliced  very  thin.  Mix  well  all 
together;  toss  up  with  a  French  dressing.  Serve  on 
buttered  toast. — Table  Talk. 


The  Ideal  Receipt  Book.  59 

Chopped  Pickle. 

One  peck  green  tomatoes,  twelve  onions,  one  cab- 
bage (small),  twelve  green  peppers,  one  pint  horse  rad- 
ish (fine  plate),  one  cup  sugar:  one  tablespoon  each  of 
cloves,  cinnamon,  ginger.  Chop  all  but  the  horse 
radish  with  coarse  plate. 

Queen  Sauce. 

Chop  in  Ideal  Food  Cutter,  using  fine  plate,  one 
peck  of  green  tomatoes,  three  red  peppers,  three  green 
peppers,  six  onions,  and  add  two  cups  of  salt.  ]^.Iix 
well  together  and  let  it  stand  over  night.  In  the  morn- 
ing drain  thorouehly  through  a  colander  and  add  one 
tablespoonful  of  ground  cloves,  one  of  allspice,  two 
of  cinnamon,  one-half  cup  of  horseradish  and  one  cup 
of  sugar.  Cover  the  whole  with  vinegar  and  boil  until 
tender. 

Chow  Chow. 

Chop  one  peck  of  green  tomatoes  and  one-half 
peck  of  ripe  tomatoes,  six  onions,  three  small  heads 
of  cabbage,  one  dozen  green  peppers  (no  seeds),  three 
red  peppers  (no  seeds)  in  Ideal  Food  Cutter.  Sprinkle 
with  salt  and  put  in  coarse  bag  and  drain  over  night. 
In  the  morning  put  in  a  porcelain  kettle  with  two  lbs. 
of  brown  sugar,  half  a  cup  of  horseradish  prepared  in 
Food  Cutter,  one  tablespoonful  each  of  black  pepper, 
mustard,  whole  white  mustard  seed,  mace  and  celery 
seed.     Cover  with  vinegar  and  boil  till  clear.     Seal  in 


60  The  Ideal  Receipt  Book. 

Baked  Tomatoes  with  Mushrooms. 

Peel  and  slice  thin  six  tomatoes,  fully  ripe.  Cut 
fine  with  a  silver  knife  a  dozen  mushrooms.  Chop  very 
fine  in  Ideal  Food  Cutter  one-half  cup  of  cooked  chick- 
en, and  have  a  quantity  of  bread  crumbs  pulverized  in 
Food  Cutter.  Mix  one  tablespoonful  of  chopped  pars- 
ley, one  of  melted  butter,  salt  and  pepper  to  taste,  with 
tomatoes,  mushrooms  and  chicken,  and  spread  in  lay- 
ers in  dish,  alternating  with  bread  crumbs.  Baste 
with  melted  butter  and  cook  thirty  minutes.  Baste 
four  times  with  the  butter  during  the  thirty  minutes. 

Baked  Tomatoes. 

Slice  as  many  tomatoes  as  needed.  Bread  crumbs 
pulverized  in  Ideal  Food  Cutter  as  needed.  Put  in  a 
layer  of  bread  crumbs  in  buttered  dish  and  season  with 
salt  and  pepper,  placing  cubes  of  butter  here  and  there 
over  the  entire  surface.  Add  a  layer  of  tomatoes  well 
seasoned.  Then  a  layer  of  bread  crumbs  seasoned  in 
the  same  way  until  dish  is  filled.  Cover  with  an  in- 
verted plate  and  place  in  oven,  and  when  thoroughly 
baked  remove  plate  and  brown  nicely,  the  last  layer 
being  of  bread  crumbs,  salted,  buttered,  etc. 

Prune  Whip. 

Sweeten  to  taste  and  stew  three-quarters  of  a  lb.  of 
prunes.  When  perfectly  cold  remove  stones  and  run  the 
prunes  through  coarse  plate  of  Ideal  Food  Cutter.  Add 
the  whites  of  four  eggs  beaten  stifif.  Stir  this  together 
until  light;  put  in  dish  and  bake  twenty  minutes.  When 
cold  serve  in  larger  dish  Vv'ith  whipped  cream,  or  soft 
custard  made  from  yolks  of  eggs. 


The  Ideal  Receipt  Book.  61 

PRICES  OF  MACHINES  AND  PARTS. 


IDEAL  FOOD  CUTTER,  No.  25.^ 

PAGE    S. 

Machine  complete   with  clamp  and  two  plates,  cuts 

2  lbs.  per  minute $2.00 

1  &  2,  Shells both  §0.50  '  6,  Cylinder  Clamp  Screw  $0.10 

3,  Crank  with  screw 25  i  7,  Bottom  Clamp  Screw. .       .15 

4,  Feed  Screw 30  I  ",  Knife 25 

5,  6,  7,  Stand  and  Clamp)      .  I  9,  10,  Plates     each       .30 

complete  with  screws  f    '^^    !    n,  Thumb  Nut 10 

NEW  TRIUMPH  MEAT  CUTTER. 

PAGE     32.  CUTS   PER   MINUTE. 

No.  605  Family  Size 2  lbs.  $2.00 

No.  612  Butchers' Size,  with  feet 3  lbs.  2.50 

No.  610  Butchers' Size,  with  clamp  3  lbs.  3.00 

No.  622  Butchers' Size,  with  feet,  large 4  lbs.  4.00 

No.  632  Butchers'  Size,  with  feet,  extra' large. . .  414  lbs.  6.00 

EXTRA  PARTS  WITH  PRICES. 

No. 

Shells  A&B both. 

Feed  Screw  C  complete . .  each, 

Screw  F,  which  goes  through  feed  screw  '• 

Stand  and  Clamp,  with  screws  complete 

Back  Clamp  Screw  for  Cylinders each. 

Bottom  Clamp  Screws,  for  Stand '• 

Crank  and  Thumb  Screw  G both, 

Thumb  Screw  for  Crank  G each, 

Knives  D " 

Plates  E,  either  i,  2,  3  or  4 " 

Plate  No.  o " 

Stuffing  Attachments " 


.  605 

610 

612 

622 

$o-45 

§0.55 

$0.65 

$O.QO 

■30 

.40 

.40 

.60 

.10 

.12 

.12 

•M 

•50 

•75 

.60 

L.OO 

.10 

.10 

.10 

.10 

•15 

•15 

•25 

•30 

•30 

•50 

.06 

.06 

.06 

.08 

•25 

•30 

•30 

.50 

•30 

•50 

.50 

■75 

.90 

1.50 

1.50 

2.25 

For  Sale  by  Hardware  Dealers  everywhere. 

If  your  dealer  does  not  have  these  parts  in  stock  he  will  order 
for  you,  or  we  will  send  by  mail  upon  receipt  of  amount  named. 


I  M  DKX 


Apple  Fritters.. .♦* 34 

Apple  Pudding 45,  47 

Baked  Biscuit  and  Cheese 42 

Baked  Fish 17 

Baked  Tomatoes 60 

Baked  Tomatoes  with  Mushrooms  60 

Balls,  Codfish 11 

Balls,  Meat  for  Soup 12 

Bavarian  Salad 34 

Beans,  French  String 24 

Bechamel  Sauce 21 

Beef  Broth 57 

Beef,  Browned,  Mince  of '. 27 

Beef  Cakes 18 

Beef,  Chopped  roast 15 

Beef  Fritters 30 

Beef  Hash 28 

Beef  Miroton 18 

Beef  Soup 11 

Beefsteak  Tea 56 

Beet  Root  Salad 36 

Betty,  Brown 50 

Bisque  of  Lobster 10 

Boston  Pudding 46 

Bread  Crumbs 53 

Bread  Crumb  Omelet 36 

Bread  Pudding 46,  48 

Breakfast  Dish 21 

Broth,  Beef 57 

Brown  Hashed  Potatoes 25 

Browned  Mince  of  Beef 21 

Cabbage  au  Gratin 57 

Cabbage,  Ladies' 55 

Cabbage  Salad 37 

Cabbage,  Creamed 38 

Cakes,  Beef 18 

Cakes,  Fruit 55 

Cakes,  Peanut 53 

Cakes,  Spice 52 

Cake,  Walnut 56 

Canapes,  Ham 20 

Candy,  Homemade 55 

Candy,  Peanut 55 

Casserole,  Rice  and  Veal 22 


Casserole,  Turkey 19 

Celery  Salad 37 

Celery  Sandwich 38 

Cheese  Fondu 42 

Cheese  Sandwich 41 

Cheese  Toast 42 

Cheese  with  Macaroni 42 

Chicken  and  Ham 31 

Chicken  Cream  Soup 11 

Chicken  Croquettes 29 

Chicken  Cutlets 36 

Chicken  Dumplings 30 

Chicken  Hash 20 

Chicken  Pat^s 25 

Chicken,  Pressed 38 

Chicken  Supreme 27 

Chili  Sauce  AVith  Ripe  Tomatoes,  56 

Chili  Sauce 56,  58 

Clam  Fritters 10 

Clam  Soup 10 

Chopped  Beef  Soup 11 

Chopped  Roast  Beef 15 

Chopped  Pickle 59 

Chow  Chow 59 

Cold  Slaw 57 

Cocoanut  Pudding 46,  47 

Codfish  Balls 11 

Cold  Ham,  how  to  use 28 

Corned  Beef  Hash 28 

Corn  Fritters 13 

Crabs,  Deviled 13 

Cracker  Crumbs 53 

Cracker  Pudding 43 

Croquettes,  Chicken 29 

Croquettes,  Cracker 22 

Croquettes,  Ham 26 

Croquettes,  Lamb 30 

Croquettes,  Sauce  for 29 

Croquettes,  Sweetbread 26 

Croquettes,  Triumph  Creamed. . .  28 

Croquettes,  Veal 29 

Crumbs,  Bread 53 

Crumbs,  Cracker 53 

Crumbs,  Custard 46 

Crumb  Steak 19 

Cutlets,  Lobster 35 


Index. 


63 


Delicious  Breakfast  Dish 21 

Deviled  Crabs  13 

Deviled  Lobster 18 

Dumplings,  Chicken 30 

Egg  and  Curry  Sandwiches 41 

Egg  Gems 31 

Eggs,  Scalloped 34 

Engnsh  Plum  Pudding 48 

Fig  Paste  for  Laver  Cake 56 

Fig  Pudding 49 

Fish,  Baked 17 

P'ood  Cutter,  Ideal. .   T,  8 

Force  Meat  Balls 12 

Force  Meat  for  Roast  Poultry. . .  16 

French  String  Beans 24 

Fritters,  Apple 34 

Fritters,  Beef  30 

Fritters,  Clam 10 

Fritters,  Cracker 31 

Fritters,  Corn 13 

Fritters,  Corn,  without  fl   iir 16 

Fritters,  Liver 14 

Fruit  Cake 55 

Gems,  Egg 31 

Giblet  Soup 12 

Ham  and  Esars 15 

Ham  Canapes 20 

Ham,  Chicken  and 31 

Ham  Croquettes 26 

Ham,  how  to  use  cold  bits 28 

Ham,  Potted 43 

Ham  Omelets 27 

Ham  Sandwiches 40,  41 

Hamburg  Steak  with  cream  gravy  15 

Hash,  Chicken 20 

Hash,  Corned  Beef 28 

Hashed  Potatoes,  Bi-ownt-d 25 

Hot  Slaw 58 

Homemade  Candy 55 

Important  Suggestions 14 

Ladies'  Cabbage 55 

Lamb  Croquettes 30 

Lemon  Veal 24 

Lettuce  and  Veal  Salad .35 

Liver  Fritters 14 

Loaf,  Meat 39 


Loaf,  Veal 39 

Lobster  Bisque 10 

Lobster  Cutlets 35 

Lobster  Mayonnaise 36 

Lobster,  Deviled IS 

Macaroni 43 

Macaroni  with  Cheese 42 

Maigre 51 

Mayonnaise  of  Lobster 36 

Meat  Balls,  Force 12 

Meat  Chopper,  New  Triumph..  .7,  32 

Meat  Chopper,  Surprise 7,  54 

Meat  Loaf 3» 

Mince  Meat  for  Pies 45 

Mince  of  Beef,  Browned 27 

Mince  Pie,  Mock 51 

Minced  Pudding 45 

Minced  Veal 23 

Mince  Avithout  meat 51 

Minced  Meat  and  Egg  on  Toast..  19 

Mince  Pie 49 

Mince  Pie,  Summer 50 

Miroton  of  Beef 18 

Nut  Filling  for  Cake 58 

Xut  Macaroons,  Hickory 53 

Nut  Sandwiches 40 

Olive  Sand^viches 39,  40 

Omelet,  Bread  Crumb 36 

Omelet,  Ham 27 

Oyster  Dressing  for  Turkey 24 

Oysters,  Scalloped 23 

Paste,  Fig 56 

Patd,  Chicken 25 

Pat^,  Veal 26 

Peanut  Cakes 53 

Peanut  Candy 55 

Peppers,  Stuffed 39 

Pickle,  Chopped 59 

Pie  Crust 44 

Pie,  Cocoanut 5.3 

Pie,  Lemon  and  Raisin 51 

Pie,  Mince,  Mock 51 

Pie,  Pineapple 52 

Pie,  Rhubarb 52 

Pie,  Rhubarb  Custard 51 

Pie,  Summer  Mince 5^) 

Plum  Pudding 5> 

Potatoes,  Hashed,  Brown 25 


UCSB    LIHKftKY 


64 


I^;dex. 


Potato  Cakes 16 

Pressed  Chicken 38 

Pressed  Veal 12 

Prune  Whip 60 

Pudding,  Apple 45,  -17 

Pudding,  Boiled  Bread 46 

Pudding,  Boston 46 

Pudding,  Bread 48 

Pudding,  Brown  Betty 50 

Pudding,  Cocoanut 46,  47 

Pudding,  Cracker 43 

Pudding,  Cream  Tapioca   with 

Cocoanut 48 

Pudding,  English  Plum 48 

Pudding,  Fig 49 

Pudding,  Minced 45 

Pudding,  Plain  Plum 50 

Pudding,  Queen 47 

Pudding,  Suet 49 

Puree,  Vegetable- t 25 

Queen  Sauce., 59 

Rice  &  Veal  Casserole 22 

Roast  Beef,  Chopped 15 

Rissoles  of  Sweetbread 31 

Salad,  Bavarian 34 

Salad,  Beet  Root 36 

Salad,  Cabbage 37 

Salad,  Celery 37 

Salad,  Lettuce  and  Veal 35 

Salad,  Turkey 37 

Salad,  Veal 35 

Salmagundi 58 

Sandwiches,  Celery 38 

Sandwiches,  Egg  and  Curry 41 

Sandwiches,  Cheese 41 

Sandwiches,  Haili. .'  .40,  41 

Sand%\iches,  Xut 40 

Sandwiches,  Olive 39,  40 

Sandwiches,   Sardine 41 

Sandwiches.  Tongue 41 

Sand^^-iches,  Veal 40 

Sardine  Sandwiches 41 

Sauce,  Bechamel 21 

Sauce,  Chili 56,  58 

Sauce  for  Croquettes 29 

Sauce,  Queen 59 

Sausage,  Breakfast 17 

Sausage,  Home 17 


Sausage,  Yankee 16 

Scalloped  Oysters 23 

Scalloped  Turkey 23 

Scalloped  Veal 22 

Slaw,  Cold 57 

Slaw,  Hot 58 

Soup,  Bisque  of  Lobster 10 

Soup,  Chicken  Cream 11 

Soup,  Chopped  Beef 11 

Soup,  Clam 10 

Soup,  Giblet 12 

Soup,  Veal 12 

Steak,  Crumb 19 

Steak,    Hamburg    wltfe    cream 

gravy 15 

String  Beans,  French 24 

Stuffed  Veal 20 

Stuffing  for  Peppers 39 

Suet  Pudding 49 

Suggestions,  Important 14 

Supreme  of  Chicken 27 

Sweetbread  Croquettes 26 

Sweetbread  Rissoles 21 

Tapioca  Pudding  with  Cocoanut 

Cream 48 

Tea,  Beefsteak 56 

Tongue  Sandwiches 41 

Turkey  Casserole 19 

Turkey,  Potted 44 

Turkev  Salad 37 

Turkey  Scallop 23 

Veal  and  Lettuce  Salad 35 

Veal  Casserole 22 

Veal  Croquettes 29 

Veal  Cutlets,  Ideal .^........14 

Veal,  Lemon ....'. 24 

Veal  Loaf 39 

Veal,  Minced 23 

Veal  Pat^ 26 

Veal,  Pressed 12 

Veal  Salad 35 

Veal  Sandwiches 40 

Veal  Scallop 22 

Veal  Soup , . .  12 

Veal,  Stuffed  Breast .".  20 

Vegetable  Puree 25 

Walnut  Cake 56 

Welsh*  Rarebit 44 


B     000  007  376     7 


^ 


:<;o^PLiA,ENTs  01 


